Turn classic Asian fried rice into fun and easy-to-serve fried rice cakes. Crispy and delicious, they are perfect for your lunchbox or a quick meal.
These Asian fried rice cakes make a fantastic lunch/dinner/snack and are loaded with refreshing flavors. Ready in less than 30 mins and sure to please kids and grown-ups alike.
I came up with this recipe because I was craving some good classic Chinese fried rice yesterday. So, I decided to give a little twist to the traditional Chinese fried rice recipe.
After mixing all the ingredients, instead of stir-frying them all together, I've shaped the rice mixture into small patties, and then I've simply stir-fried them until golden.
Even better, you can make these super easy rice cakes with leftover Chinese fried rice, or any of your favorite rice recipes really.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Asian Fried Rice Cakes
Ingredients
- 4 cups cooked short grain rice
- 1 cup diced roasted/cooked ham
- ⅔ cup frozen peas
- 1 cup cleaned prawns
- 4 egg whites
- ½ cup panko breadcrumbs + for coating
- 2 chopped spring onions
- 2 tbs black sesame seeds
- a pinch of dried chili flakes
- ½ teaspoon lemon zest, optional
- Vegetable frying oil
- Salt&Black Pepper, to taste
Instructions
- Cook prawns and peas in a large pot of salted boiling water, for 4 mins. Drain and gently pat dry.
- In a large bowl, mix together cooked rice, egg whites, lemon zest and chili flakes and season a little.
- Fold in chopped onions, diced ham, sesame seeds, panko, prawns and peas, mix and season to taste.
- With the help of your hands, shape the rice mixture into round, flat patties.
- Arrange some extra panko onto a plate and lightly coat both sides of each cake. Refrigerate for 5 mins.
- Heat a large frying pan, add the oil and swirl it around to coat the bottom.
- Stir fry the rice cakes for 2 mins on each side, or until golden.
- Pat dry on kitchen paper and serve immediately.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Andrea, I absolutely loved this, tasted nearly the same as the ones I get from my favorite place in Chinatown. I added a tablespoon of rice wine vinegar for a little more of a tangy taste. I will be making this again very soon.
thank you for this recipe. i will be making these with left over jasmine rice.
Thank you brinacyl! Sounds delicious, if you share your fried rice cake on instagram, make sure to tag me #thepetitecook, can't wait to see them 🙂