I had a birthday recently, and my awesome daughters treated me to Chinese food. We ordered a bunch of mostly protein dishes to pick up in town, while my older daughter cooked scallop noodles, coconut sticky rice and plain white rice at home to go with it.
On unpacking the order, we discovered they had thrown in a couple of free orders of white rice and chicken fried rice.
Which left us with a pot of plain white rice that ended up in the fridge, untouched.
Not a problem at all! I used it to make these crispy, pan fried patties. It’s a great way to use up leftover rice, though tasty enough to be worth making a bunch of rice, just for this!
Rice Patty Ingredients:
- 4 cups cooked, cold white rice
- 4 eggs
- 1 – 2 cups shredded cheese (I used medium cheddar and a fine grater)
- seasonings to taste (I used bacon salt, freshly ground pepper, paprika and garlic granules)
- oil and butter for frying
Tip: when your cooked rice is ready to go into the fridge for the night, put it into a large slide-lock freezer bag. You can then more easily break any lumps of chilled rice apart in the bag, before putting it into the mixing bowl.
Note: I used a fine hand grater, normally used to grate Parmesan, for the cheese, as a regular sized grate could make the patties fall apart more. If using a regular size grate, reduce the amount of cheese used. The cheese can be skipped, too, if you wish.
- sour cream
- white wine vinegar
- dried herbs and seasonings to taste (I used a Mrs. Dash mix, plus a bit of rosemary lemon salt and fresh ground pepper, but feel free to combine whatever herbs you like or have on hand!)
To make the rice patties
- add your chilled rice into a medium bowl. Add seasonings to taste.
- add eggs and mix well with your hands, breaking up any remaining clumps of rice.
- add shredded cheese and mix in. Let rest for a minute or so (this is a good time to make the sauce). Note: if the rice mixture seems too loose to form patties, mix in a small amount of flour, then let rest again to allow the flour to absorb moisture.
- prepare a deep frying pan by adding about half an inch of oil (any oil with a higher smoke point, such as canola, sunflower or peanut oil, will work) along with about a tablespoon of butter, at high heat. The butter adds flavour, but it also lowers the smoke point of the oil. It can be skipped, if you wish. Note: it is important that the oil is very hot before adding the patties, so that they will crisp up rather than absorbing the oil.
- begin to form patties by taking about 1/4 cup of rice and pressing it into your hands to form a sticky ball. Flatten slightly, then set aside on a plate.
- when the oil is very hot, gently add several patties into the pan (I could fit only 3 in my pan). Use a spatula to gently flatten the patties.
- cook until the bottoms are crispy and golden. Gently turn the patties to cook the other side until also crisp and golden.
- remove patties and drain on a paper towel. Keep warm as you continue cooking patties in batches. If it become necessary to add more oil and butter to the pan, make sure to give it time to get very hot before continuing cooking.
- serve with sauce while hot. Garnish, if desired.
To make the sauce:
- place equal parts mayonnaise and sour cream into a small bowl or measuring cup. I used about 2 – 3 Tbsp each.
- add a splash of white wine vinegar and any dried herbs you wish.
- mix well and set aside to let the flavours meld.
- drizzle over crispy rice patties just before serving.
Making these is rather messy, and the rice mixture tends to want to fall apart until it starts to get crispy, but it is so worth it!