Breakfast / Global

Crispy Egg and Rice Cakes

Golden rice cakes with cheese, spring onion, and a jammy egg on top.

10 min prep 15 min cook 2 servings Easy
Crispy rice cakes topped with egg

Ingredients

Metric

  • 300 g cooked rice, chilled
  • 2 eggs
  • 2 spring onions, sliced
  • 50 g grated cheddar
  • 1 tbsp plain flour
  • 1 tsp soy sauce
  • 2 tsp neutral oil
  • Salt and black pepper

US

  • 2 cups cooked rice, chilled
  • 2 eggs
  • 2 scallions, sliced
  • 1/2 cup grated cheddar
  • 1 tbsp plain flour
  • 1 tsp soy sauce
  • 2 tsp neutral oil
  • Salt and black pepper

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Method

  1. Mix rice, one egg, spring onions, cheese, flour, soy sauce, salt, and pepper.
  2. Shape the mixture into six compact cakes.
  3. Heat oil in a non-stick pan.
  4. Cook cakes for 3 to 4 minutes per side until crisp and hot through.
  5. Fry or poach the remaining egg.
  6. Serve rice cakes topped with egg and a little hot sauce or yogurt.

Substitutions

Cheddar

feta, mozzarella, nutritional yeast

Plain flour

cornflour, gluten-free plain flour

Spring onions

chives, finely diced onion

Storage and Reheating

  • Refrigerate cooked cakes for up to 2 days.
  • Reheat in a dry pan or air fryer.
  • Do not freeze with a cooked egg on top.

FAQ

Why are my cakes falling apart?

Press them firmly and let them cook undisturbed until a crust forms.

Can I bake them?

Yes. Bake at 220°C / 425°F for 18 to 20 minutes, turning once.