Use Leftover Rice With This Crispy Fried Rice Cake

Using up some leftover rice isn’t really a hassle: pour half a cup into a soup or chili, or use it to bulk up a salad. It’s when you have about three or four cups of rice taking up space in your refrigerator that you start to consider throwing it all away just to reclaim space. But let’s not be dramatic: there’s a simple and exciting way to use up a pile of rice. Use your leftovers to make yourself a crispy fried rice cake.

I like this technique because you can make it with three cups of cooked rice and more from there. The more rice you have, the deeper the cake. This method takes some textural notes from the many popular methods burnt rice dishes from around the worldlike the Persian tahdig, or the Korean nurungji, and adds the reward of a filled center, like Japanese onigiri. What you get is a round rice cake with savory toppings of your choice and a crispy exterior that pairs well with any dipping sauce.

How to make fried rice cake

1. Reheat leftover rice

Cooled starches are tough and they won’t stick together or compact like you need, so reheat the rice. In a semi-covered container, add about a teaspoon of water and microwave it for about a minute.

2. Shape the rice cake

Generously butter a pan. If you have a lot of rice, you will need a larger pan. Use a smaller pan for less rice. Add half of the warmed rice to the pan. With a wet spatula, begin to press the rice into a disk shaped like the pan. The moisture from a wet spatula will prevent the rice from sticking to the spatula. I don’t recommend oil because you still want the rice to stick to its neighbors. Turn the burner on to medium-low heat.

3. Add toppings

I like to sprinkle some cheese on top first. Personally, I sometimes like to add cheese to rice; on a practical level, this will hold the rice together a bit. Layer with other toppings you like, like shredded chicken, cooked eggs, or pre-cooked vegetables. Don’t overfill it, but if you have more rice you have a little more room.

4. Add the rest of the rice

Spread the remaining warmed rice on top and use a wet spatula to press the rice into a layer that seals the filling. Toast the cake in the pan for about 10 minutes.

Credit: Allie Chanthorn Reinmann

5. Flip the cake

Use the spatula to start pressing and compacting the edges. This will help you see how the edges are browning and the pressure should also release the cake so it slides freely. Once you see the edges are browned, turn off the heat. Place a damp plate (the moisture will prevent the cake from sticking) upside down on top of the pan and, holding the bottom of the plate and the pan handle, invert them together so that the pan is at upside down and the plate is right side up. with the cake on top. Add more butter to the pan to melt it. Return the cake to the pan to grill the other side for about 10 minutes. Turn it over on a plate and serve immediately.

I originally made them as smaller, palm-sized fried rice nuggets that you could make if you wanted. It’s more difficult if you’re not used to shaping rice with your hands, so in this case I recommend using plastic wrap as an assistant. Simply add the rice to a sheet of plastic wrap, put a small amount of filling in the center and bunch the wrap up so the rice comes up and covers the filling. Flatten the pocket into a patty before frying.

Crispy Fried Rice Cake Recipe

Ingredients:

• 3 cups cooked rice, reheated if necessary

• 1 tablespoon butter, divided in half

• 1 cup cooked toppings (egg, chicken, pork, vegetables or cheese)

1. Melt half the butter in a pan. Add half of the rice to the pan and flatten it into a disk with a damp spatula. Turn the burner on to medium-low to begin grilling the bottom.

2. Add your toppings in an even layer, leaving about a quarter-inch of rice border so the top layer can stick easily.

3. Spread the remaining half of the rice on top and use the same wet spatula to flatten the top layer of rice. The rice should completely cover the filling. If there are any holes, patch them with a few extra clusters of rice.

4. After baking one side for 10 minutes, or until the edges are nicely browned, invert the cake onto a damp plate. Melt the remaining butter in the pan and return the cake to the pan to toast the other side. Cook for about 10 minutes or until the other side is nicely toasted. Turn it over on a plate and serve immediately.