Transform leftover rice into a delicious and crispy delight with these Crispy Vegetable Rice Patties with Eggs. Packed with nutritious vegetables like carrots and zucchini, these golden patties are the perfect balance of crispy on the outside and soft on the inside. They make a versatile dish – ideal for a snack, light lunch, or even as a side dish for dinner.
Ingredients
- Cooked rice: 2 cups, chilled
- Eggs: 2, lightly beaten
- Carrots: ½ cup, grated
- Zucchini: ½ cup, grated
- Green onions: ¼ cup, chopped
- Breadcrumbs: 1 cup
- Salt and pepper: To taste
- Cooking oil: As needed for frying
Instructions
- Prepare the Ingredients: Place the cooked and chilled rice in a large mixing bowl. Add the grated carrots, zucchini, chopped green onions, and lightly beaten eggs. Mix well until the vegetables are evenly combined with the rice.
- Season and Add Breadcrumbs: Season the mixture with salt and pepper to taste. Gradually add the breadcrumbs while stirring. The breadcrumbs help bind the mixture, so add more if the mixture feels too wet. It should be moldable but not sticky.
- Shape the Patties: Scoop about 2 tablespoons of the rice mixture and form it into a round patty, flattening it slightly. Repeat with the remaining mixture.
- Fry the Patties: Heat about 2 tablespoons of cooking oil in a non-stick skillet over medium heat. Carefully place the patties into the skillet in batches (avoid overcrowding). Fry for 2-3 minutes on each side, or until golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
- Serve and Enjoy: Serve the crispy rice patties warm with a dipping sauce of your choice, such as soy sauce, sriracha mayo, or a sweet chili sauce.
Conclusion
These Crispy Vegetable Rice Patties with Eggs are a simple yet satisfying way to transform leftover rice into a versatile and flavorful dish. With crispy edges, tender vegetables, and a hint of seasoning, they’re perfect for a quick snack, a light meal, or a side dish. Serve them hot with your favorite sauce, and they’ll become a new go-to recipe in your kitchen!
Crispy Vegetable Rice Patties with Eggs
Golden, crispy rice patties loaded with vegetablesand eggs. These quick and easy patties are perfect for using up leftover riceand make for a satisfying and healthy snack or meal.
Ingredients
- Cooked rice: 2 cups chilled
- Eggs: 2 lightly beaten
- Carrots: ½ cup grated
- Zucchini: ½ cup grated
- Green onions: ¼ cup chopped
- Breadcrumbs: 1 cup
- Salt and pepper: To taste
- Cooking oil: As needed for frying
Instructions
- Prepare the Ingredients: Place the cooked and chilled rice in a large mixing bowl. Add the grated carrots, zucchini, chopped green onions, and lightly beaten eggs. Mix well until the vegetables are evenly combined with the rice.
- Season and Add Breadcrumbs: Season the mixture with salt and pepper to taste. Gradually add the breadcrumbs while stirring. The breadcrumbs help bind the mixture, so add more if the mixture feels too wet. It should be moldable but not sticky.
- Shape the Patties: Scoop about 2 tablespoons of the rice mixture and form it into a round patty, flattening it slightly. Repeat with the remaining mixture.
- Fry the Patties: Heat about 2 tablespoons of cooking oil in a non-stick skillet over medium heat. Carefully place the patties into the skillet in batches (avoid overcrowding). Fry for 2-3 minutes on each side, or until golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
- Serve and Enjoy: Serve the crispy rice patties warm with a dipping sauce of your choice, such as soy sauce, sriracha mayo, or a sweet chili sauce.