I had some left over rice and did not feel like making the usual egg fried rice for dinner. So I did a little recipe searching for left over rice recipe that is not fried rice and that uses cheese. Just because I really wanted to have some cheese with egg and rice. I could not really find something that looks exciting enough for me to try. So I decided to be experimental and created this crispy rice pancake that had eggs, cheese and some vegetable.
This is a one pan dish that barely takes any time to make! Great on a weeknight for one person ( since I made this for myself) and awesome if you have some left over rice. Its a bit like baked rice without the heaviness of the cream. The cheese and the egg binds the rice and vegetables giving it a slightly crispy surface. A little similar to the “burnt” rice that is stuck to the bottom of the pot when you make rice? A little like roasted rice puffs with cheese and egg.
I ate this with a small portion of salad and some sriracha. Sounds a bit weird with cheese and chilli but it sure tasted good. You could add more cheese if you like. It was more eyeballing for me when I made this dish. I suppose if you have some left over vegetables, you could also add them to this dish!
For 1 person
1-2 tbs olive oil
1 small onion, chopped
1/2 red bell pepper
1 cup of cooked rice (left over)
2 sprigs of thyme, leaves only
2 eggs, beaten
small handful of grated cheese ( I tore up 2 slices of sliced cheese)
Handful of rucola (rockets)
To a small/ medium sized pan on medium high heat, add the olive oil. Then add the onion, bell pepper and thyme. Stir fry till vegetables are soft and the onions turn slightly translucent.
While the vegetables are frying, beat the eggs in a small bowl, together with some salt, pepper and the handful of grated cheese. ( If you don’t have grated cheese, you could simply tear sliced cheese.) Set aside.
Add the rice to the pan and stir fry together with vegetables once to mix well. Then flatten the vegetable and the rice as evenly over the pan. Like you would making a pancake (except with a batter).
Pour the egg batter as evenly as possible over the flatten rice. You could slightly move the rice apart so that the egg mixture seeps to the bottom of the pancake as well. Let the rice and egg combination cook for about 1-2min, till the bottom of the rice pancake hardens and the rice turns slightly golden brown. Gently flip the rice pancake over. Let the pancake cook for another 1-2mins. Till eggs are cooked and that rice turns slightly golden brown.
You could serve immediately. However if you prefer to have crispier rice pancake. You could flip the pancake over again and let it cook till your desired crispiness.
Serve with salad. I had mine with a handful of rucola and sriracha.