Crispy Vegetable Rice Cakes

(Detailed Recipe – English)

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Dish Overview

These crispy vegetable rice cakes are made from cooked rice mixed with colorful vegetables, lightly seasoned, shaped into patties, and pan-fried until golden and crunchy outside, soft and tender inside. They’re perfect as a snack, appetizer, or light vegetarian meal.

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Ingredients (Makes 8–10 rice cakes)

Base

• 3 cups cooked white rice (preferably day-old, cooled)

• 1 large egg

• 2 tbsp all-purpose flour or cornstarch (for binding)

Vegetables

• ½ cup carrots, finely diced

• ½ cup bell peppers (red/yellow), finely diced

• ½ cup green peas

• 2 tbsp green onions, finely chopped

Seasoning

• 1 tsp soy sauce

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp chili flakes (optional)

Frying

• 2–3 tbsp vegetable oil

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Step-by-Step Instructions

1. Prepare the Rice Mixture

1. In a large bowl, add cooked rice.

2. Lightly mash about ⅓ of the rice to help everything stick together.

3. Add egg, flour (or cornstarch), vegetables, soy sauce, salt, pepper, garlic powder, and chili flakes.

4. Mix until well combined but not mushy.

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2. Shape the Rice Cakes

• Scoop about 2 tablespoons of mixture.

• Shape into small round patties, about 2–3 cm thick.

• Place on a plate and gently press to firm.

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3. Pan-Fry

1. Heat oil in a non-stick pan over medium heat.

2. Add rice cakes in a single layer.

3. Cook 3–4 minutes per side until deeply golden and crispy.

4. Flip carefully and repeat.

5. Remove and drain briefly on paper towels.

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4. Serve

• Serve hot for best texture.

• Optional toppings:

  • Chili sauce

  • Sweet chili sauce

  • Soy dipping sauce

  • Sriracha mayo

  • Sesame seeds

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Texture & Flavor Notes

• Outside: crispy, lightly caramelized rice

• Inside: soft, moist, vegetable-packed

• Flavor: savory, slightly sweet from vegetables, customizable heat

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Variations

• Cheesy: add ¼ cup grated mozzarella or cheddar

• Vegan: replace egg with 2 tbsp cornstarch + 3 tbsp water

• Asian-style: add sesame oil + nori flakes

• Protein boost: mix in finely chopped shrimp or chicken

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Pro Tips

• Day-old rice = best crisp

• Don’t overcrowd the pan

• Medium heat prevents burning before crisping