Home cooking

Rice and Egg Pan Cake

Name: Rice and Egg Pan Cake
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Cooked white rice 1bowl; Eggs 2

Rice bound with egg and pan-fried until the outside is lightly crisp—simple and filling.

Total 16 min Skillet Easy 1 servings

Skillet Cooking for one10-minute meals

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Cool and loosen rice 5 minutes before mixing with egg so the cake holds together.

Steps

How to make it

Prep 6 min · Cook 10 min

Fluff rice and cool 5 minutes. Beat eggs with rice, salt, and pepper.
Heat oil over medium-high; pour mixture; press flat with a spatula.
Medium heat 4 minutes until the bottom is golden and set.
Flip; cook 3 minutes more, pressing lightly to compact grains.
Cut and serve with soy paste or sweet chili sauce if you like.

Tips & storage

Make it easier

Scallions or diced ham add flavor.

Best fresh; re-crisp in a skillet 1 minute next day.

FAQ

Rice too wet?

Add 1 Tbsp flour or use slightly less egg.

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