- 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.