Savory rice pancakes are new to my family and it was love at first bite. My friend Rebecca made these pancakes while we were in Ohio last month and I loved them.
Almost as soon as I got back home, I made them for my crew. I spiced them up with some extra shakes of hot sauce, because that’s just the way we roll, but they are delicious both with and without the heat.
Crispy Rice and Egg Pancakes
- 4 cups cold cooked rice
- 6 eggs
- 1 cup shredded cheese any variety is fine, I used a Mexican cheese blend
- 1-3 tablespoons hot sauce we are partial to Cholula for this recipe
- 1 teaspoon kosher salt
- 1/4 cup thinly sliced green onions about 4 onions worth
- 2-4 tablespoons light flavored olive oil divided
- Place the rice in a large mixing bowl, breaking up the clumps with your fingers. Crack the eggs into the bowl. Add the cheese, green onions, hot sauce, and salt. Stir to combine thoroughly.
- Warm 2 tablespoons oil in a large skillet over medium high heat. When the oil is shimmering, scoop 1/4 cup of the rice mixture into the pan. Use the back of the measuring cup to pat it level. Cook for 2 minutes per side, until a deep golden brown on each side. Remove to a tray until ready to serve. Repeat. Add more oil to the skillet, as needed. Enjoy!
A tablespoon of hot sauce is barely noticeable in these pancakes, but it gives the pancakes great flavor. The additional hot sauce mentioned in the recipe provided a slight level of heat that my family really enjoyed. An additional scoop of cold rice (about 3/4 cup's worth) will make the pancakes both chewier and crispier. I liked them just a little bit chewier and my kids preferred the first batch exactly as written below.