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Crispy Egg and Rice Patties Recipe

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★★★★★

4.1 from 28 reviews

Crispy Egg and Rice Patties are a delightful dish made with chilled, leftover rice mixed with eggs, cheeses, and seasonings, then pan-fried to golden perfection. These patties boast a crispy exterior and a cheesy, savory interior, making them a perfect snack or side dish that utilizes simple ingredients and leftover rice efficiently.

Ingredients

Scale

Main Ingredients

  • 3 cups cooked rice (chilled, preferably day-old short or medium-grain rice like Arborio or sushi rice)
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh chives or green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 3–4 tablespoons vegetable or canola oil (for frying)

Instructions

  1. Prepare the Rice Base: In a large mixing bowl, gently break apart 3 cups of chilled cooked rice with a fork or your hands until the grains are mostly separated.
  2. Combine Ingredients: Add 2 large eggs, 1/2 cup grated Parmesan cheese, 1/2 cup shredded cheddar or mozzarella cheese, 1/4 cup all-purpose flour, 2 tablespoons chopped chives, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with rice.
  3. Mix Gently: Using a spatula or hands, mix all ingredients just until combined, maintaining some rice texture. The mixture should be sticky enough to hold shape. Adjust by adding more flour if too wet or an extra egg if too dry.
  4. Form Patties: Lightly wet your hands and scoop 1/4 cup of mixture to roll into a ball, then flatten into a 3-inch diameter, 1/2-inch thick patty. Place patties on parchment-lined baking sheet and chill in the refrigerator for 15-20 minutes to firm up.
  5. Heat the Pan: Heat a large heavy-bottomed skillet over medium-high heat and add 3-4 tablespoons vegetable oil, heating until shimmering or sizzling when dropping a small crumb of mixture.
  6. Fry Patties: Carefully place patties in hot oil in batches, avoiding overcrowding. Fry undisturbed for 3-5 minutes until a deep golden-brown crust forms.
  7. Flip and Cook Other Side: Using a thin spatula, flip patties gently and fry the other side for 3-5 minutes until equally golden and crispy.
  8. Drain and Serve: Remove patties and place on a wire rack over a baking sheet to prevent sogginess. Sprinkle extra salt and fresh chives while hot. Serve immediately for the best crispiness.

Notes

  • For best texture, use day-old or well-chilled rice with higher starch content like Arborio or sushi rice.
  • If the mixture is too wet, add a tablespoon more flour; if crumbly, add another whisked egg.
  • Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
  • Using a wire rack to drain patties prevents sogginess compared to paper towels.
  • Substitutions: fresh parsley or cilantro can replace chives; breadcrumbs can replace flour for texture variation.
  • Serve warm immediately as patties lose crispness upon cooling.

Keywords: rice patties, crispy rice, egg patties, leftover rice recipe, cheesy rice fritters, easy snack, vegetarian snack

Find it online: https://foodiecara.com/crispy-egg-and-rice-patties-recipe/