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Golden leftover rice egg fritters with scallions and crisp edges

Leftover Rice Egg Fritters

Crispy skillet fritters made from cold leftover rice, eggs, scallions, cheese, and a little flour.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 cups cold cooked rice about 480 g
  • 3 large eggs
  • 3 scallions thinly sliced
  • 1/2 cup shredded cheese about 55 g
  • 1/3 cup all-purpose flour about 40 g
  • 1 tablespoon soy sauce 15 ml
  • 2 tablespoons neutral cooking oil for the skillet
  • Black pepper to taste

Method
 

  1. Break up any large clumps in the cold rice, then place it in a large bowl.
  2. Add the eggs, scallions, cheese, flour, soy sauce, and black pepper. Mix until the rice is evenly coated and the mixture holds together when pressed.
  3. Heat half the oil in a large nonstick skillet over medium heat.
  4. Spoon compact portions of the rice mixture into the skillet and gently flatten them into fritters.
  5. Cook for 3 to 4 minutes per side until golden and crisp. Add the remaining oil as needed and repeat with the rest of the mixture.
  6. Serve hot with yogurt sauce, salsa, or soy sauce.