Name: Quick Chinese Fried Rice Cakes
Prep time: 5 min
Cook time: 6 min
Ingredients: 1 cup cooked rice (any rice will work – white or brown); 2 tablespoons frozen sweetcorn; 2 tablespoons frozen peas/petit pois; 2 tablespoons chopped red pepper/capsicum; 1 spring onion, trimmed and finely sliced; 2 teaspoons soy sauce; 1 teaspoon oyster sauce (or sub with extra soy sauce); ⅛ teaspoon caster sugar; pinch fine salt; ⅛ teaspoon Chinese five spice (optional); pinch chilli flakes (optional); 1 medium or large egg, beaten; 1 tablespoon vegetable oil; 1 teaspoon roasted sesame oil

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These rice cakes use exactly the same ingredients as my Quick Chinese Egg Fried Rice which I posted recently. However, the beaten egg is stirred into the rice, vegetable and soy mix and then little cakes are fried in sesame oil until caramelised and crispy. The same addictive wonderful flavours, using leftover rice and store cupboard ingredients, this economical meal comes with wonderful added texture. They can be eaten hot from the pan and they pack up well for a lunch or snack on the go. So quick, so easy, so tasty.

I got the idea from a blog called Another Tablespoon. The ingredients were so similar to my Quick Chinese Egg Fried Rice recipe, that I thought I would use my recipe but then fry them in cakes. We loved them! Such a wonderful way to use up left-over cooked rice and embellish it with a few store cupboard ingredients.

If you are looking for further rice cake inspiration to use up leftovers, have a look at my recipe for Onigiri with Honey Garlic Salmon and Toasted Seaweed here.

This is another recipe in a series that I’m adding to my site for Charlotte and Emma – when they are in a hurry and need to whip up a quick meal in no time at all. Indeed these recipes are suitable for anyone wanting a quick and economical meal for one. They are all nutritious, speedy and use ingredients which are easy to find; bear in mind though, that they are relatively small portions, so if you are really hungry, make extra!

How to make Quick Chinese Fried Rice Cakes

Collect all your ingredients together:

For the rice:

cooked rice (any rice will work – white or brown)
frozen sweetcorn
frozen peas/petit pois
chopped red pepper/capsicum
spring onion, trimmed and finely sliced
soy sauce
oyster sauce (or sub with extra soy sauce)
caster sugar
fine salt
Chinese five spice (optional)
chilli flakes (optional)
1 medium or large egg, beaten

To cook:

vegetable oil
roasted sesame oil

How to make Quick Chinese Egg Fried Rice in a pan:

Mix everything together, apart from the egg, and stir well.
Beat the egg and add to the mix. Stir to combine.
Heat the oils over a moderately hot temperature in a wide non-stick frying pan and spoon in 3 rice cakes. The mixture will be quite runny and sloppy but it will stiffen as it cooks and the egg sets. Use a spatula to help you shape the cakes.
When they have lightly caramelised and browned on the underside, carefully flip them over and cook on the other side. They take around 3 minutes per side. If they fall apart at all when turning over, re-shape with your spatula.
Serve on a heated plate, topped with a sprinkling of sesame seeds, chopped spring onion and/or chopped red pepper and some extra soy sauce on the side.
NB You could add chopped cooked chicken, fish or prawns, to the mix if you like.

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Quick Chinese Fried Rice Cakes

Using exactly the same ingredients as my Quick Chinese Egg Fried Rice, the beaten egg is stirred into the rice, vegetable and soy mix and then little cakes are fried in sesame oil until caramelised and crispy.

Course brunch, Lunch, Snack

Cuisine Based on Chinese

Keyword black pepper, peas, rice, soy sauce, spring onion, sweetcorn

Prep Time 5 minutes

Cook Time 6 minutes

Servings 1

Ingredients

1 cup cooked rice (any rice will work – white or brown)
2 tablespoons frozen sweetcorn
2 tablespoons frozen peas/petit pois
2 tablespoons chopped red pepper/capsicum
1 spring onion, trimmed and finely sliced
2 teaspoons soy sauce
1 teaspoon oyster sauce (or sub with extra soy sauce)
⅛ teaspoon caster sugar
pinch fine salt
⅛ teaspoon Chinese five spice (optional)
pinch chilli flakes (optional)
1 medium or large egg, beaten

To cook:

1 tablespoon vegetable oil
1 teaspoon roasted sesame oil

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Mix everything together, apart from the egg, and stir well.
Beat the egg and add to the mix. Stir to combine.
Heat the oils over a moderately hot temperature in a wide, non-stick frying pan and spoon in 3 rice cakes. The mixture will be quite sloppy but it will stiffen as it cooks and the egg sets. Use a spatula to help you shape the cakes.
When they have lightly caramelised and browned on the underside, carefully flip them over and cook on the other side. They take around 3 minutes per side. If they fall apart at all when turning over, re-shape with your spatula.
Serve on a heated plate topped with a sprinkling of sesame seeds, chopped spring onion and/or chopped red pepper and some extra soy sauce on the side.
NB You could add chopped cooked chicken, fish or prawns, to the mix if you like.

Recipe Notes

Equipment:

chopping board and knife
measuring spoons and cups
mixing bowl
wide frying pan or wok and spatula
warm serving plate

The rice – this is useful as a very quick meal using store cupboard ingredients. It is only quick though if your rice is already cooked. Use any vegetables you have to hand although the peas, corn and pepper work particularly well. You could add some finely chopped onion, garlic, mushrooms or cabbage for example. If you massively increase the volume, you may need to add more egg.

Flavourings – the necessary ingredients here are the soy and oyster sauces. I like to add the sugar but the Chinese Five Spice and chilli flakes are optional – it is all down to personal taste.