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Crispy Rice Patties with Vegetables & Eggs

Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also a great way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 packages (7.4 ounces each) ready-to-serve white sticky rice
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 teaspoon reduced-sodium soy sauce
  • 2 cups thinly sliced Brussels sprouts
  • 1 cup julienned carrots
  • 1 medium sweet red pepper, julienned
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon water
  • 4 large eggs
  • Minced fresh chives
  • Additional pepper

Directions

  • Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat three times.
  • In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm.
  • In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm.
  • In same pan, heat remaining canola oil over medium heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.
Nutrition Facts
1 serving: 320 calories, 11g fat (2g saturated fat), 186mg cholesterol, 447mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 fat.
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Reviews

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Average Rating:
  • Lindsey
    Feb 9, 2020

    Absolutely amazing! Very quick too! My carrots and red pepper didn't brown, but the brussel sprouts did and it gave the dish a different, but very good flavor. The flavor pairings are out of this world. I dislike strongly brussel sprout and ate them up in this dish.