Buzz
Using a little leftover rice is no trouble at all—just toss half a cup into your soup or chili, or mix it into a salad. The real challenge comes when you have three or four cups of rice hanging around in your fridge. You might be tempted to toss it all out to free up some space. But don’t panic: there’s a fun and simple way to repurpose all that rice. Turn your leftovers into a crispy fried rice cake.
I love this approach because it works with three cups of cooked rice and more if you like. The more rice, the thicker the cake. This method draws inspiration from famous scorched rice dishes from around the world, such as Persian tahdig or Korean nurungji, while adding the bonus of a stuffed center, like Japanese onigiri. The result is a round rice cake filled with your choice of savory fillings, surrounded by a crispy shell that goes perfectly with any dipping sauce.
How to prepare a fried rice cake
1. Warm up the leftover rice
Starches that have cooled become stiff and won’t stick together or hold their shape as needed, so warm the rice up. Place it in a partially covered container, add a teaspoon or so of water, and microwave for about one minute.
2. Form the rice cake
Generously butter a frying pan. If you’re working with a lot of rice, opt for a larger pan. For smaller amounts, use a smaller pan. Place half of the reheated rice into the pan. Using a damp spatula, press the rice down into a disc shape, matching the size of the pan. The moisture on the spatula prevents the rice from sticking to it. I recommend avoiding oil so the rice can stick together. Set the burner to medium-low heat.
3. Add your desired fillings
I like to start by adding some cheese. Personally, I enjoy mixing cheese with rice—it also helps the rice stay together a little. Then, add other fillings you enjoy, such as shredded chicken, cooked eggs, or pre-cooked vegetables. Don't overstuff, but with more rice, you'll have a bit more flexibility.
4. Add the remaining rice
Spread the leftover reheated rice over the top and press it down with a damp spatula to form a layer that seals in the fillings. Let the cake cook in the pan for about 10 minutes.
5. Flip the rice cake
Use the spatula to press and compact the edges. This helps you see when the edges are browned and also makes it easier to slide the cake around. Once the edges are darkened, turn off the heat. Place a damp plate (the moisture keeps the cake from sticking) upside down over the pan, then, holding the plate and frying pan handle together, flip them so the pan is upside down and the plate is right side up with the cake on it. Add more butter to the pan to melt. Slide the cake back in to toast the other side for about 10 minutes. Flip it onto a plate and serve right away.
I originally made these as smaller, palm-sized fried rice nuggets, which you can do if you prefer. It’s trickier if you’re not used to shaping rice with your hands, so I suggest using plastic wrap for help. Simply add the rice to a piece of plastic wrap, place a small amount of filling in the center, and gather the wrap to fold the rice over the filling. Flatten the bundle into a patty before frying.
Crispy Fried Rice Cake Recipe
Ingredients:
3 cups of cooked rice, reheated if needed
1 tablespoon of butter, divided in two
1 cup of cooked fillings (egg, chicken, pork, vegetables, or cheese)
1. Melt half the butter in a frying pan. Add half the rice to the pan and press it into a disk shape using a damp spatula. Set the burner to medium-low heat to start toasting the bottom.
2. Spread your fillings in an even layer, leaving about a quarter-inch border of rice to help the top layer stick easily.
3. Spread the remaining rice evenly over the top, and use the same damp spatula to flatten the top layer. The rice should fully cover the filling. If there are any gaps, fill them in with extra rice clusters.
4. After cooking one side for 10 minutes, or until the edges are nicely browned, flip the cake onto a damp plate. Melt the remaining butter in the pan, then slide the cake back in to toast the other side for another 10 minutes or until well-browned. Flip it back onto a plate and serve immediately.
