Rice and Egg Pan Cake

Steps

How to make it

Prep 6 min · Cook 10 min

1. Loosen 1 bowl chilled or day-old rice and cool 5 minutes so excess moisture evaporates; beat 2 eggs with a pinch of salt and white pepper.
2. Mix rice into the beaten eggs until every grain is coated.
3. Heat 1 Tbsp olive oil in a skillet over medium-high; pour in the rice-egg mixture and press flat into a round cake with a spatula.
4. Reduce to medium heat and cook 4 minutes until the bottom is golden and set (edges curling up signal it is ready to flip).
5. Flip and cook 3 minutes more, pressing lightly to compact grains—both sides should be golden with a slight crisp and a rice-grain center.
6. Cut into wedges and serve (soy paste or sweet chili sauce on the side works well).

Tips & storage

Make it easier

• Scallions or diced ham add flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

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