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These Rice Pancakes are a versatile, easy snack or meal that’s sure to become a family favorite. They’re a delicious, fun way to turn leftover rice and veggies into something everyone will love!
Savory Rice Pancakes (2 Ways)
Rice Pancakes are great for both snacks and simple lunches. They are perfect for little ones and their small hands!
If you’re in the mood for something crispy, try using a seaweed sheet. Spreading the rice mixture onto the seaweed before pan-frying gives the pancakes a crunchy texture and adds a savory layer of flavor.
If you prefer a softer pancake or want to keep it even simpler, just skip the seaweed. Form the rice mixture into patties and cook them directly in the pan. The level of crispiness depends on the thickness of the pancakes. Either way, these pancakes are sure to be a hit!
If you enjoy savory pancakes, you might also love these Korean Vegetable Pancakes for another veggie-packed option.
For more ways to use up leftover rice, try these Korean Rice Balls (Jumeokbap) or these Chicken Rice Balls. They’re both simple, tasty options that your little ones will love!
And if you’re looking for another handheld rice creation, you’ve got to try this easy and delicious rice burger recipe!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Rice – short-grain rice will work best. Avoid using sticky rice or long grain rice. You can also use this cheesy rice! Yum!
- Gim (seaweed sheet) – also referred to as sushi nori.
- Vegetables – this is a great recipe to use up whatever veggies you have on hand.
- Egg – helps bind everything together.
- Seasonings – I love using sesame oil and soy sauce for Korean rice balls, but just like with veggies, you can switch things up with your favorite seasonings or condiments, like oyster sauce, Japanese mayo, Thai peanut coconut sauce, etc. for extra flavor.
Step-by-Step Instructions
Step 1: Finely chop vegetables. I love using this manual food chopper (I’ve had this for 7 years now) for simple tasks like this. My toddler does too.
Step 2: Heat a skillet over medium heat with oil. Cook the vegetables for several minutes until softened.
Step 3: In a large bowl, combine the cooked rice with the sautéed vegetables. Drizzle with sesame oil and soy sauce, then mix everything together until well combined.
Step 4: Take a seaweed sheet and spread a layer of the rice mixture over one half of it.
Step 5: Fold the seaweed sheet in half, pressing gently to flatten the rice.
Step 6: Using scissors, cut the folded seaweed in the middle, then cut each half into 3 equal pieces, giving you a total of 6 pieces.
Step 7: In a small bowl, beat the eggs, then dip each rice pancake slice to coat both sides.
Step 8: Add the egg-coated rice pancakes to a heated skillet with oil and cook over medium to medium-high heat. Cook for a few minutes on each side until golden brown and crispy. Flip each piece over to cook the other side.
Recipe Tips
- If you desire crispy rice pancakes, spread a thin layer of the rice mixture over one half of the seaweed sheet. If you prefer a softer texture more like gimbap, add a thicker layer of rice.
- A non-stick skillet (we love this set) works best to prevent the pancakes from sticking and ensures a nice, even browning.
- If your skillet is small, cook the pancakes in batches to avoid overcrowding.
How To Make Rice Pancakes (without Gim)
If you prefer not to use the seaweed sheet, you can combine rice with vegetables, add about 1/4 cup of the rice onto a hot pan and flatten slightly to form pancakes. Cook for several minutes on each side, until they are browned and crispy. Flip and cook on the other side.
Serving Suggestions
These Rice Pancakes make a great snack (here are some more toddler snack ideas) on their own, but you can round out the meal by serving them with some fresh fruits and vegetables.
They’re also easy to cut into smaller pieces for toddlers, making them a perfect finger food.
Storage
Fried Rice Pancakes are best enjoyed fresh, so if you’re only making them for one or two people, consider halving the recipe.
More Rice Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Savory Rice Pancakes
Video
Ingredients
- 2 cups cooked rice (cooled)
- 1 cup finely chopped vegetables of choice
- 2 dry seaweed sheets
- 2 eggs, beaten
- 1 tablespoon sesame oil
- 1-2 tablespoons low-sodium soy sauce (can use any of your favorite condiments)
- 2 tablespoons avocado oil, divided
Instructions
- Finely chop vegetables. Cook in a skillet over medium heat with oil for several minutes until softened.
- In a large bowl, combine the cooked rice with the sautéed vegetables. Add sesame oil and soy sauce, then mix everything together until well combined.
- Take a seaweed sheet and spread a layer of the rice mixture over one half of it. Fold the seaweed sheet in half, pressing gently to flatten the rice.
- Using scissors, cut the folded seaweed in the middle, then cut each half into 3 equal pieces, giving you a total of 6 pieces.
- In a small bowl, beat the eggs, then dip each rice pancake slice to coat both sides. Add the egg-coated rice pancakes to a heated skillet with oil and cook over medium to medium-high heat. Cook for a few minutes on each side until golden brown and crispy. Flip each piece over to cook the other side.
Notes
- You can also make these rice pancakes without seaweed sheet. Simply combine rice rice with vegetables, seasonings, and eggs. Add about 1/4 cup of the rice onto a hot pan and flatten slightly to form pancakes. Cook for several minutes on each side, until they are browned and crispy. Flip and cook on the other side.
- A non-stick skillet works best to prevent the pancakes from sticking and ensures a nice, even browning.
- If your skillet is small, cook the pancakes in batches to avoid overcrowding.
Made these my two toddlers and the recipe was a hit! I steamed the veggies instead and mashed them before mixing with the rice. Thanks for the recipe!
I made these as a dinner for my family (we had a few other sides) and they were a HUGE hit. next time I will try making them a little thinner but even my picky three year old said this was his favorite food ever. Thank you Min! You’ve saved dinner once again!
Aww SO happy to hear!
Hi Min, excited to try these for my son! I was wondering, if you pack them for school lunch, do you put them in warm? Or do you let it cool and pack with an ice pack for food safety?
Hi! yes I pack with an ice pack!
This was a fun recipe. Literally add anything to the rice mix, spread on the seaweed, dip in egg mixture and pan fry! I was excited to eat this too! My 3 toddlers loved it. Thanks for keeping the meal rotation spunky!
Happy to hear that!!
My 15 month old loves it! I often use it for his daycare lunch too.
I was dubious my baby would even touch the pancakes because she’s never eaten any nori or soy sauce but she loved them!
Woohoo!
Wow, what a great idea! This is a fantastic way to feed a toddler kimbap without making kimbap, already the most delicious food in the world. 😀
Thank you for the recipe Min, I have enjoyed your blog so much and appreciate your efforts!
I even immediately purchased the food chopper, no questions asked.
Aww thank you so much for such kind, encouraging words! I’m so motivated to keep on sharing!! Ooh I love the chopper so much. I’ve had it for 6 years now and still going strong. Now the kids love using it haha
Yummy, I kind of do the same version but without frying them with eggs. Sounds good idea will definitely make that soon, my children love crunchy food 😍