Side Pannel
Crispy Rice and Egg Pancakes
Crispy Rice and Egg Pancakes
- Recipe Submitted by maryjosh on 07/30/2018
Ingredients List
- 4 cups cold cooked rice
- 6 eggs
- 1 cup shredded cheese any variety is fine, I used a Mexican cheese blend
- 1-3 tablespoons hot sauce we are partial to Cholula for this recipe
- 1 teaspoon kosher salt
- 1/4 cup thinly sliced green onions about 4 onions worth
- 2-4 tablespoons light flavored olive oil divided
Directions
Place the rice in a large mixing bowl, breaking up the clumps with your fingers. Crack the eggs into the bowl. Add the cheese, green onions, hot sauce, and salt. Stir to combine thoroughly.
Warm 2 tablespoons oil in a large skillet over medium high heat. When the oil is shimmering, scoop 1/4 cup of the rice mixture into the pan. Use the back of the measuring cup to pat it level. Cook for 2 minutes per side, until a deep golden brown on each side. Remove to a tray until ready to serve. Repeat. Add more oil to the skillet, as needed. Enjoy!
Warm 2 tablespoons oil in a large skillet over medium high heat. When the oil is shimmering, scoop 1/4 cup of the rice mixture into the pan. Use the back of the measuring cup to pat it level. Cook for 2 minutes per side, until a deep golden brown on each side. Remove to a tray until ready to serve. Repeat. Add more oil to the skillet, as needed. Enjoy!
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