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A side view of a stack of two cooked rice pancakes in seaweed on a white plate with more in view in the background.
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5 from 6 votes

Savory Rice Pancakes

By: Min Kwon | MJ and Hungryman
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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
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Equipment

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 place shiny side down. 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.

Video

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.

Nutrition

Calories: 511kcal | Carbohydrates: 57g | Protein: 12g | Fat: 26g | Sodium: 366mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 4mg
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