Asian Fried Rice Cakes
May 21st, 2023
This Recipe creates 3 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
This is an easy recipe to use leftover White Rice that will compliment any Asian meat or vegetable dish. While I frequently use black sesame seeds for this recipe, white sesame seeds would work just as well. For best results in forming the Rice Cakes, use a "Slider" sized Hamburger Patty Press. Use pressure to press the rice into tightly-compacted cakes.
Ingredients:
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6 Servings Jasmine Rice, cooked and refrigerated overnight
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ginger Powder
1 Teaspoon Soy Sauce
1 Teaspoon Sesame Seeds
Vegetable Oil
Directions:
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In a large bowl, add the Rice, Garlic, Ginger, Soy Sauce, and Sesame Seeds.
Mix by hand until fully incorporated.
Scoop out a ball of the Rice mixture. Use a Slider Press or your hands to press the Rice firmly into a small Cake.
Each Cake should be 2.5 to 3 inches across and about 1/4 to 1/2 inch tall.
Press all of the remaining Rice mixture into Rice Cakes.
You should have about 10 to 12 finished Rice Cakes.
Set the Rice Cakes on a paper towel covered plate so that each Cake sits flat.
Refrigerate for 30 minutes to overnight.
Heat a large wok or frying pan over medium-high heat.
Add enough vegetable oil to cover the bottom of the pan with a puddle of Vegetable Oil.
Heat until the Oil begins to shimmer.
Add the Cakes to the Oil, ensuring not to crowd the pan.
Fry the Cakes for about 5 minutes, until the Rice on the bottom becomes a golden brown.
Carefully flip each Rice Cake and fry for another 5 minutes.
Remove the Rice Cakes from the pan and drain on a paper towel.
Search warm, with your favorite Asian meat or vegetable recipe.
