1cupshredded cheeseany variety is fine, I used a Mexican cheese blend
1-3tablespoonshot saucewe are partial to Cholula for this recipe
1/4cupthinly sliced green onionsabout 4 onions worth
2-4tablespoonslight flavored olive oildivided
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!
Shallow frying is the way to go with these pancakes. I tried cooking these pancakes in a non stick skillet without the oil and they simply don't crisp up. They aren't bad, but they aren't nearly as tasty that way.
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.
Crispy Rice and Egg Pancakes https://barefeetinthekitchen.com/rice-egg-pancake-recipe/