Chinese Rice Cakes – a delicious recipe with rice, egg, flour, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice.
2
Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg.
3
Stir in flour. The mixture should be fairly loose, but not runny.
4
Heat enough oil to coat the bottom of a non-stick skillet over medium heat.
5
Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick.
6
Cook until the bottom is golden brown, then flip and cook the other side.
7
Remove to a rack covered with paper towels to drain any excess oil.
8
Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.
382
kcal
Calories
3
g
Fat
76
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups fried rice, 1 large egg, 1 tablespoon flour, oil, for shallow frying.
Yes, Chinese Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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