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This nutritious recipe uses leftover cooked rice pancakes and your preferred vegetables. It can be prepared in 15 minutes and is a great teatime treat for people of all ages.
Ingredients
Scale
- 1 1/2 cups cooked rice (cooled) ($0.26)
- 1 large egg ($0.23)
- 1/2 tsp vanilla extract ($0.15)
- 1/2 tsp cinnamon ($0.05)
- 1/4 tsp salt ($0.02)
- 1 Tbsp cooking oil ($0.08)
Instructions
- In a bowl, stir together the leftover rice, egg, vanilla, cinnamon, and salt.
- In a sizable, non-stick skillet, add 1/2 tablespoon of cooking oil (cast iron, ceramic, or Teflon, your choice). Scoop part of the rice mixture onto the hot skillet using a 1/4 cup measuring cup. The pile of rice should be pressed down with a spatula until it is about 1/2 inch thick.
- The pancakes should be firm, lightly browned, and crispy outside after a few minutes of cooking on each side. The pancakes won’t hold together if you attempt to flip them before the eggs have had time to set. Before attempting to flip the pancake, be sure the entire pancake is on the spatula.
- Add the second 1/2 Tbsp of frying oil to the skillet when the first three pancakes are cooked, then cook the second batch in the same way.
- Category: breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 3small pancakes
- Calories: 254.85kcal
- Sugar: 0g
- Sodium: 617.85mg
- Fat: 9.85g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34.1g
- Fiber: 0.85g
- Protein: 0g
- Cholesterol: 0mg