Go Back
+ servings
Chinese fried rice cakes make a fantastic lunch/dinner/snack and are loaded with flavors. Ready in less than 30 mins and sure to please kids and grown ups! recipe by the petite cook

Chinese Fried Rice Cakes

Course: Appetizer, Finger Food, Side
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 526kcal
Print Recipe


  • 4 cups cooked short grain rice
  • 1 cup diced roasted/cooked ham
  • 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


  • 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.


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