Crispy Pan-Fried Rice Cakes

Day-old rice is pressed into a block, sliced into planks, and pan-fried until each piece is shatteringly crisp outside and pillowy within â€” a one-ingredient breakfast that turns leftovers into something deeply satisfying. Golden, hot, and ready faster than toast.

17 min total Base: 2 servings 285 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: cooked short-grain rice (preferably day-old and refrigerated) — quantities stay the same regardless of serving count.

cooked short-grain rice (preferably day-old and refrigerated)

2 cups(fixed)

salt

0.5 tsp

cooking oil

2 tbsp

water

1 tbsp

Instructions

Season cold cooked rice with salt and mix well.

Dampen your hands lightly and press the rice very firmly into a small loaf pan or storage container to about 2 cm thickness.

Refrigerate for at least 30 minutes until the block holds its shape when tipped out.

Turn out the rice block and slice into rectangles approximately 7 x 4 cm.

Heat oil in a non-stick skillet over medium-high heat until shimmering.

Add rice cakes and cook undisturbed for 4-5 minutes per side until deeply golden and crispy.

Drain briefly on paper towel and serve hot with soy sauce on the side for dipping.

💡 Chef's Tip

Mix a teaspoon of sesame oil and a dash of soy sauce into the rice before pressing to build in umami from the start.

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