Bacon Fried Rice Cakes
Servings: 8
Calories: 100kcal
My family loves bacon, fried rice, and rice cakes and I am thrilled to share a fun rice appetizer that combines it all, Bacon Fried Rice Cakes.
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Ingredients
- 1 cup uncooked rice
- 2-3 slices bacon trim fat, chop
- 1 shallot minced
- 2 scallions
- 2 teaspoons oyster sauce or soy sauce
- 1/2 teaspoon salt
- 1 egg slightly beatened
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- Oil for frying
Instructions
- Cook 1 cup of rice with 2 cups of water according to package instructions, makes 4 cups of rice. When the rice is finished cooking, transfer it to a bowl and allow it to cool down.
- Pan fry trimmed and chopped bacon in a nonstick frying pan on medium heat, when the fat renders slightly add minced shallots, when the bacon is crisp and the shallots are soft, add scallions and remove from heat.
- Combine the cooled cooked rice, bacon, shallots, oyster sauce, and salt in a large bowl, adjust seasoning to taste. Add egg and cornstarch slurry and mix (if prepping ahead, cover and refrigerate until ready to fry).
- Add a small amount (1/2 teaspoon) of oil to the nonstick frying pan on medium heat and swirl to coat. Place a pancake mold on the frying pan and spoon about 1/3 to 1/2 cup of the rice mixture and use the back of a spoon to smooth out the rice and press it down firmly. Fry for about 2-3 minutes, until the bottom is slightly browned.
- Use a thin spatula or a pancake turner to slide under the rice cake and pancake mold, move the handle out of the way, flip them over to fry the other side. Fry for another 2 minutes until slightly browned on the bottom. Transfer the rice cake to a platter and remove the pancake mold.
- Adjust the heat, time, or amount of rice as necessary for the remaining batches of rice cakes.
Nutrition
Calories: 100kcal