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Crispy Egg and Rice Patties

These Crispy Egg and Rice Patties transform chilled rice into golden, crunchy rounds that taste like street food, perfect for a quick snack or meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Fusion, Street Food
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked rice, chilled Use day-old rice for best results.
  • 2 large eggs They act as a binder.
  • 1/2 cup grated Parmesan cheese Adds savory depth.
  • 1/2 cup shredded cheddar or mozzarella cheese Choose based on your preference.
  • 1/4 cup all purpose flour Can be substituted for gluten-free.
  • 2 tablespoons fresh chives or green onions, finely chopped For flavor enhancement.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 3 to 4 tablespoons vegetable or canola oil, for frying Use enough to coat the pan.

Method
 

Preparation
  1. In a large mixing bowl, break apart the chilled, cooked rice so there are no giant clumps — you want grains, not a brick.
  2. Add the eggs, Parmesan, cheddar or mozzarella, flour, chives, garlic powder, salt, and pepper. Mix until just combined; do not overmix.
  3. Form the mixture into patties about 3 inches in diameter. Make them compact enough to hold but not too tight.
  4. Chill patties for 15–20 minutes to set up and ensure they don't fall apart while frying.
Cooking
  1. Heat oil in a skillet over medium-high heat until it shimmers.
  2. Fry patties for 3–5 minutes per side until golden brown and crisp. Avoid overcrowding the pan.
  3. Transfer to a cooling rack to prevent steaming.
  4. Sprinkle with flaky salt and extra chives before serving warm.

Notes

For extra crunch, add a tablespoon of panko or cornmeal. If rice is too sticky, chill it for a brief time before mixing. Serve with toppings like a runny egg or garlicky yogurt.