Savoury Rice and Egg Pancakes: Printer Friendly Version


  • 4 cups chilled leftover cooked rice
  • 6 large eggs
  • 1 cup shredded cheese, whatever type you have on hand
  • 1 Tablespoon hot sauce
  • 1 teaspoon Kosher salt
  • 2 Tablespoons Canola oil (or non-stick cooking spray)
  • 8 Tablespoons salsa
  • optional: thinly sliced green onion tops

Break up the cold rice in a mixing bowl with your hands so that no chunks remain.  Crack eggs into the rice, add shredded cheese, hot sauce and Kosher salt.  Mix thoroughly.

Add just enough oil to a non-stick skillet to lightly coat the pan.  Place pan over medium high heat.  When the pan is hot scoop a scant quarter cup into the pan.  Use the bottom of the scoop to gently pat the rice mixture out to a thinner patty shape.  The mixture will not spread on its own.  Cook for about two minutes per side, or until deep golden brown on each side.  Transfer to a waiting plate and repeat with the remaining rice and oil until it is gone. Serve with salsa.