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How to make Pan-fried Rice Cakes

This recipe works just fine if you have some leftover rice lying idle in the fridge. It is easy to prepare, delicious and it's a way to love your leftovers.
4 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch
Servings 4


  • 2 cups leftover cooked rice or freshly cooked rice
  • 1 large egg
  • ½ grated onion
  • ½ grated garlic
  • 2 spring onions
  • ½ cup chopped spinach
  • 2 tsp soya sauce
  • 1 tsp mixed herbs
  • 2 cm grated ginger


  • Finely chop the spring onions and spinach. Grate the onion and garlic and mix along with the rice, mixed herbs and soya sauce
  • Crack the egg into the bowl and add a good pinch salt and pepper. Use a fork to thoroughly mix the egg through the ingredients
  • Add 1 tbsp. oil to a non-stick frying pan and heat to medium. Divide the rice into 8-10 portions and form into burger sized patties. Cook the first batch by gently adding 4-5
    patties to the frying pan. (If the rice is too moist to shape into patties, spoon individual portions onto the frying pan
  • Using the back of a spoon, shape into 1 cm thick burger sized patties and cook for 6-8 minutes on one side taking care not to move them.)
  • Gently turn the cakes with a spatula, add a second tbsp. oil and cook for a further 5
    minutes. Transfer the cooked cakes to a tray and keep in a warm oven
  • Serve with a dipping sauce made with 2 tbsp. soya sauce, 1 tbsp. water, ½ a chopped spring onion and 1 cm grated ginger if available


If you don't have leftover rice, cook a batch of rice and spread thinly over a plate to cool and dry for about 5 minutes before preparing.
Keyword Rice cakes, Rice recipes