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Baked Fried Rice Cakes

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Recipe Summary Baked Fried Rice Cakes

A fun kid-friendly fried rice cake that is fast, easy and takes minutes to mix up and bake without the frying. A recreation of a childhood memory, living aboard with my parents.

Ingredients | Cakes And Bakes Logo Png

2 (8.8 ounce) pouches UNCLE BEN'S® Ready Rice® Garden Vegetable

1 cup panko bread crumbs

4 teaspoons soy sauce

¾ teaspoon sesame oil

2 eggs, lightly beaten

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined.

Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don't worry if it's not perfect). Then repeat making a total of about 10 fried rice cakes.

Bake in pre-heated oven until heated through, 10 to 15 minutes.

Special utensils needed: large cookie scoop or large ice cream scoop and a 3 1/2-inch round biscuit cutter, if possible.

Store leftovers in a resealable container lined with wax paper and with wax paper between layers. To reheat, place a paper towel over rice cake and heat for about 35 to 45 seconds.

Info | Cakes And Bakes Logo Png

prep: 10 mins cook: 10 mins total: 20 mins Servings: 5 Yield: 5 servings

TAG : Baked Fried Rice Cakes

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