• Prep Time: 10 minutes
  • Cooking Time: 4 minutes
  • Serves: 6

Crispy Rice and Egg Pancakes

  • Recipe Submitted by on

 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


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!

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