Chinese Fried Rice Cakes
Prep time
Cook time
Total time
Recipe type: Finger food, appetizer, side
Cuisine: Chinese
Serves: 4
  • 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 tsp lemon zest (optional)
  • Vegetable frying oil
  • Salt&Black Pepper, to taste
  1. Cook prawns and peas in a large pot of salted boiling water, for 4 mins. Drain and gently pat dry.
  2. In a large bowl, mix together cooked rice, egg whites, lemon zest and chili flakes and season a little.
  3. Fold in chopped onions, diced ham, sesame seeds, panko, prawns and peas, mix and season to taste.
  4. With the help of your hands, shape the rice mixture into round, flat patties.
  5. Arrange some extra panko onto a plate and lightly coat both sides of each cake. Refrigerate for 5 mins.
  6. Heat a large frying pan, add the oil and swirl it around to coat the bottom.
  7. Stir fry the rice cakes for 2 mins on each side, or until golden.
  8. Pat dry on kitchen paper and serve immediately.
Recipe by The Petite Cook at