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–+ Servings

Rice Cake Recipe

Rachid Yousfi
Rice cakes are the perfect balance of simplicity and flavor, offering a versatile base for endless toppings while also evoking cherished memories of comfort food — a recipe that brings joy, warmth, and nostalgia in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 Servings
Calories 180 kcal

Equipment

  • Medium Pot
  • Large Skillet or Non-stick Frying Pan
  • Spatula
  • Large mixing bowl
  • Measuring cups and spoons
  • A Plate with Paper Towels

Ingredients
  

  • 1 cup cooked white or brown rice
  • ¼ cup all-purpose flour
  • 1 egg
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp soy sauce
  • ¼ tsp¼ garlic powder
  • ¼ tsp garlic powder
  • 1 tbsp chopped green onions
  • Oil for frying

Instructions
 

  • Prepare the Rice:
    If you're starting with uncooked rice, cook the rice first. You’ll need about 1 cup of cooked rice, which can take about 15 minutes depending on the type of rice you use.
  • Mix the Ingredients:
    In a large mixing bowl, combine the cooked rice, flour, egg, soy sauce, salt, pepper, and garlic powder. Stir everything together until you form a sticky dough-like mixture.
  • Shape the Rice Cakes:
    Take about 2 tablespoons of the rice mixture and shape it into a small patty, around 2-3 inches in diameter. Repeat this for the remaining mixture.
  • Heat the Oil:
    Heat a large skillet over medium heat. Add 2-3 tablespoons of oil and let it heat up, ensuring the oil covers the bottom of the pan.
  • Fry the Rice Cakes:
    Carefully place the rice cakes in the skillet and fry them for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning the rice cakes.
  • Drain Excess Oil:
    Once cooked, transfer the rice cakes to a plate lined with paper towels to absorb any excess oil.
  • Serve and Garnish:
    Once fried and crispy, garnish the rice cakes with chopped green onions or your favorite toppings, and serve immediately

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Notes

  • Use Cold Rice: For the best texture and easier shaping, use rice that’s been cooked and cooled. Freshly cooked rice tends to be too sticky to form cakes.
  • Don’t Overcrowd the Pan: Fry the rice cakes in batches. If you overcrowd the pan, they won’t crisp up properly and will stick together.
  • Adjust the Heat: If the rice cakes are browning too quickly, lower the heat slightly. If they’re taking too long, increase the heat slightly, but be careful not to burn them.
  • Flour Alternatives: If you’re looking to make gluten-free rice cakes, try using rice flour or potato starch in place of all-purpose flour.
  • Add Extra Flavor: For a more flavorful rice cake, experiment with adding different herbs or spices like sesame seeds, chili flakes, or ginger into the rice mixture before frying.

Nutrition

Nutrition Facts
Rice Cake Recipe
Serving Size
 
100 g
Amount per Serving
Calories
180
% Daily Value*
Fat
 
3.5
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1.5
g
Monounsaturated Fat
 
1.3
g
Cholesterol
 
55
mg
18
%
Sodium
 
350
mg
15
%
Potassium
 
150
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
1.5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
75
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
30
mg
3
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Rice Cake
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