Quick Chinese Fried Rice Cakes

Using exactly the same ingredients as my Quick Chinese Egg Fried Rice, the beaten egg is stirred into the rice, vegetable and soy mix and then little cakes are fried in sesame oil until caramelised and crispy.

Course brunch, Lunch, Snack

Cuisine Based on Chinese

Keyword black pepper, peas, rice, soy sauce, spring onion, sweetcorn

Prep Time 5 minutes

Cook Time 6 minutes

Servings 1

Ingredients

1 cup cooked rice (any rice will work – white or brown)
2 tablespoons frozen sweetcorn
2 tablespoons frozen peas/petit pois
2 tablespoons chopped red pepper/capsicum
1 spring onion, trimmed and finely sliced
2 teaspoons soy sauce
1 teaspoon oyster sauce (or sub with extra soy sauce)
⅛ teaspoon caster sugar
pinch fine salt
⅛ teaspoon Chinese five spice (optional)
pinch chilli flakes (optional)
1 medium or large egg, beaten

To cook:

1 tablespoon vegetable oil
1 teaspoon roasted sesame oil

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Mix everything together, apart from the egg, and stir well.
Beat the egg and add to the mix. Stir to combine.
Heat the oils over a moderately hot temperature in a wide, non-stick frying pan and spoon in 3 rice cakes. The mixture will be quite sloppy but it will stiffen as it cooks and the egg sets. Use a spatula to help you shape the cakes.
When they have lightly caramelised and browned on the underside, carefully flip them over and cook on the other side. They take around 3 minutes per side. If they fall apart at all when turning over, re-shape with your spatula.
Serve on a heated plate topped with a sprinkling of sesame seeds, chopped spring onion and/or chopped red pepper and some extra soy sauce on the side.
NB You could add chopped cooked chicken, fish or prawns, to the mix if you like.

Recipe Notes

Equipment:

chopping board and knife
measuring spoons and cups
mixing bowl
wide frying pan or wok and spatula
warm serving plate

The rice – this is useful as a very quick meal using store cupboard ingredients. It is only quick though if your rice is already cooked. Use any vegetables you have to hand although the peas, corn and pepper work particularly well. You could add some finely chopped onion, garlic, mushrooms or cabbage for example. If you massively increase the volume, you may need to add more egg.

Flavourings – the necessary ingredients here are the soy and oyster sauces. I like to add the sugar but the Chinese Five Spice and chilli flakes are optional - it is all down to personal taste.