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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crispy Rice Patties With Vegetables & Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions