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| Baked Fried Rice Cakes |
"A fun kid-friendly fried rice cake that is fast, easy and takes minutes to mix up and bake without the frying. A recreation of a childhood memory, living aboard with my parents."
Ingredients :
- 2 (8.8 ounce) pouches UNCLE BEN'S® Ready Rice® Garden Vegetable
- 1 cup panko bread crumbs
- 4 teaspoons soy sauce
- 3/4 teaspoon sesame oil
- 2 eggs, lightly beaten
Instructions :
| Prep : 10M | Cook : 5M | Ready in : 20M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined.
- Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don't worry if it's not perfect). Then repeat making a total of about 10 fried rice cakes.
- Bake in pre-heated oven until heated through, 10 to 15 minutes.
Notes :
- Special utensils needed: large cookie scoop or large ice cream scoop and a 3 1/2-inch round biscuit cutter, if possible.
- Store leftovers in a resealable container lined with wax paper and with wax paper between layers. To reheat, place a paper towel over rice cake and heat for about 35 to 45 seconds.
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