Crispy Rice Patties With Vegetables & Eggs Recipe

Name: Crispy Rice Patties With Vegetables & Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (7.4 ounces each) ready-to-serve white sticky rice; 1 tablespoon plus 2 teaspoons canola oil, divided; 1 teaspoon reduced-sodium soy sauce; 2 cups thinly sliced Brussels sprouts; 1 cup julienned carrots; 1 medium sweet red pepper, julienned; 1/2 teaspoon sesame oil; 1/2 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 tablespoon water; 4 large eggs; Minced fresh chives; Additional pepper

Servings: persons

2 packages (7.4 ounces each) ready-to-serve white sticky rice
1 tablespoon plus 2 teaspoons canola oil, divided
1 teaspoon reduced-sodium soy sauce
2 cups thinly sliced Brussels sprouts
1 cup julienned carrots
1 medium sweet red pepper, julienned
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water
4 large eggs
Minced fresh chives
Additional pepper

1
Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat three times.
2
In a
3
, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm.
4
In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm.
5
In same pan, heat remaining canola oil over medium heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 packages (7.4 ounces each) ready-to-serve white sticky rice, 1 tablespoon plus 2 teaspoons canola oil, divided, 1 teaspoon reduced-sodium soy sauce, 2 cups thinly sliced Brussels sprouts, and more.

Yes, Crispy Rice Patties With Vegetables & Eggs 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.

Crispy Rice Patties With Vegetables & Eggs

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