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. 

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Recipe

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4.50 from 2 votes

Asian Fried Rice Cakes

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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.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Appetizer, Finger Food, Side

Cuisine: Chinese

Serving: 4

Calories: 526kcal

Author: Andrea Soranidis

Ingredients

1x2x3x

• 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.

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Nutrition

Calories: 526kcal | Carbohydrates: 64g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 880mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 5mg

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.