Crispy Golden Pan-Baked Rice Cakes | Easy Leftover Rice Recipe скачать в хорошем качестве

Crispy Golden Pan-Baked Rice Cakes | Easy Leftover Rice Recipe

Turn leftover creamy rice into crispy, golden pan-baked rice cakes using Sunfoil 100% Pure Sunflower Oil. An easy, budget-friendly recipe that transforms leftovers into a delicious new meal. Ingredients • 2–3 cups leftover creamy chicken, mushroom & spinach rice • 1 egg • 2–3 tbsp flour (or breadcrumbs if available) • Salt & pepper (taste first) • Sunfoil 100% pure sunflower oil for frying • Grated carrot • Chopped onion • A little grated cheese STEP 1: PREPARING THE MIXTURE • Start by adding your leftover rice to a mixing bowl. • Use a fork to gently break it up you don’t want it mashed, just loosened. • Add the egg and your flour or breadcrumbs. • Mix everything together until the mixture holds when pressed. STEP 2: SHAPING THE RICE CAKES • Using your hands or a spoon, shape the mixture into small patties. • Keep them even in size so they cook at the same time. STEP 3: PAN-FRYING • Heat a little Sunfoil oil in a pan over medium heat. • Once the oil is hot, carefully place the rice cakes into the pan. • Let them cook until golden brown on the first side before turning patience gives you that crisp finish. • Flip and cook the other side until golden and heated through. • Drain on paper towel to remove any excess oil. • And just like that, you’ve transformed leftovers into a brand-new meal.