If you’re looking to add some excitement to your breakfast routine, you have to try these crispy rice and egg pancakes. They’re the perfect way to start your day, especially if you’re a fan of savory breakfasts.
- 2 cups cooked rice
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp vegetable oil
- Combine the rice, eggs, flour, salt, and pepper in a mixing bowl. Stir until well combined.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, scoop the rice mixture into the skillet, about 1/4 cup at a time. Gently press the mixture down into a pancake shape.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Serve hot with your favorite breakfast sides.
For a twist on this classic recipe, try adding some diced ham or cooked bacon to the mixture before cooking. Or if you’re feeling adventurous, you could even add some chopped veggies like bell peppers or onions for extra flavor and nutrition.
- 1 cup cooked rice
- 1 large potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 Tbsp olive oil
- Salt and pepper, to taste
- Cook the diced potatoes in a pot of boiling salted water for 8-10 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the cooked rice, diced potatoes, chickpeas, cumin, smoked paprika, and cayenne pepper to the skillet. Stir well to combine.
- Cook the mixture for 5-7 minutes, or until heated through and slightly crispy.
- Season with salt and pepper to taste. Serve hot.
These crispy rice pancakes with potato and chickpeas are a filling and flavorful breakfast or brunch option. They’re also vegan, making them a great choice for plant-based eaters or those with dietary restrictions. Give them a try and see how delicious healthy eating can be!
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