Chive and Onion Rice Cakes
Transform your leftover rice into a sensational treat with these Chive and Onion Rice Cakes, a golden and crispy delight packed with aromatic herbs and subtle spice. This easy recipe combines fluffy jasmine rice, fresh chives, and green onions with a touch of flour and egg to form perfectly pan-fried patties that boast a satisfying crunch on the outside and a tender, savory center. Prepared in just under an hour, these versatile rice cakes are ideal as an appetizer, side dish, or even a creative snack. Serve them warm for a flavor-packed bite that pairs beautifully with your favorite dips or entrees. Perfect for weeknight indulgence or entertaining, this crowd-pleaser is your go-to recipe for turning humble ingredients into an impressive dish.
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Recipe Information
Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons fresh chives, chopped
- 3 tablespoons green onions, chopped
- 0.25 cup all-purpose flour
- 1 egg
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and keeps the grains from becoming gummy.
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover the saucepan, and let simmer for 15 minutes. Remove from heat and let sit, covered, for another 5 minutes.
Fluff the rice with a fork and transfer to a large mixing bowl. Allow it to cool slightly.
Add the chopped chives, green onions, flour, beaten egg, and black pepper to the rice. Mix everything thoroughly to form a cohesive dough-like mixture.
Using your hands, shape the mixture into small patties, about 2 inches in diameter each.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the rice cakes to the skillet in batches, ensuring not to overcrowd the pan. Fry each side for about 3-4 minutes, or until golden brown and crispy.
Remove the cooked rice cakes and place them on a paper towel-lined plate to drain excess oil.
Serve the chive and onion rice cakes warm as a snack or side dish.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.8 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
