Description
Delightful crispy rice pancakes served with a tangy and spicy dipping sauce, perfect for breakfast or as a quick snack.
Ingredients
Scale
- 2 cups cooked jasmine or basmati rice
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp chili powder
- Oil for cooking
- 1/4 cup sweet chili sauce
- 2 tbsp lime juice
- 1 tsp fish sauce (or soy sauce for vegetarian option)
- 2 tbsp fresh cilantro, chopped
Instructions
- Combine the cooked rice, eggs, flour, and green onions in a large bowl. Add the minced garlic and spices, mixing until everything binds together.
- Heat a non-stick skillet over medium heat and add oil to coat the bottom of the pan.
- Spoon about a quarter cup of the rice mixture into the skillet, flattening it gently into a round shape. Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining mixture, adjusting heat if necessary.
- Mix the dipping sauce ingredients in a small bowl, tasting and adjusting as needed.
- Serve the pancakes hot with the dipping sauce on the side.
Notes
Ensure your skillet is well-oiled and preheated to achieve the perfect crispy texture. Avoid using wet rice to ensure the pancakes are not soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: Crispy Rice Pancakes, Spicy Dipping Sauce, Breakfast Recipes, Asian Cuisine, Vegetarian Appetizer