Introduction

Crispy Egg and Rice Patties are a delightful way to transform leftover rice into a golden, crunchy treat. Packed with cheesy, savory flavors and a satisfying texture, these patties make a perfect snack or side dish. They’re easy to prepare and fry to perfection in just minutes.

The image shows a close-up of three golden brown patties stacked on a white plate, each patty having a crispy textured surface with brown and slightly charred spots. The patties contain small pieces of green herbs that add splashes of color, and some fresh chopped green herbs are scattered on top of the stack, giving a fresh touch. The patties look moist and slightly rough with a homemade texture, set against a white marbled texture surface in soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked rice, chilled (short or medium-grain preferred)
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, or to taste
1/4 teaspoon freshly ground black pepper
3-4 tablespoons vegetable or canola oil, for frying

Instructions

Step 1: In a large bowl, break apart any clumps in the chilled rice using a fork or your hands until the grains are mostly separated.
Step 2: Add the eggs, Parmesan, shredded cheese, flour, chives, garlic powder, salt, and pepper to the rice.
Step 3: Mix gently but thoroughly until the ingredients are just combined, being careful not to mash the rice. The mixture should be sticky and hold together when squeezed.
Step 4: Lightly wet your hands and scoop about 1/4 cup of the mixture. Roll into a ball, then flatten into a patty about 3 inches wide and 1/2 inch thick. Place on a parchment-lined baking sheet.
Step 5: Repeat forming patties with the remaining mixture. For firmer patties, chill them in the refrigerator for 15-20 minutes before frying.
Step 6: Heat a heavy-bottomed skillet over medium-high heat and add 3-4 tablespoons of oil. Wait until the oil shimmers or a small crumb sizzles on contact.
Step 7: Carefully place patties in the hot oil without overcrowding the pan, working in batches if needed.
Step 8: Fry each side for 3-5 minutes without moving, until deeply golden and crispy. Flip with a spatula and cook the other side similarly.
Step 9: Remove patties and drain on a wire rack placed over a baking sheet. This prevents sogginess.
Step 10: Sprinkle with a pinch of salt and fresh chives while still hot. Serve immediately for the best crunch.

Tips & Variations

Use day-old rice for the best texture; freshly cooked rice can be too moist to hold together well.
Swap all-purpose flour with breadcrumbs for a crunchier coating.
Add finely diced cooked vegetables like bell peppers or corn to the mixture for extra flavor and texture.
Try fresh parsley or cilantro instead of chives for a different herbal note.
If the mixture feels too wet, add more flour gradually to help bind.

Storage

Store cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness rather than microwaving, which can make them soggy. You can also freeze uncooked patties for up to a month; thaw before frying.

How to Serve

The image shows a close-up of three golden-brown patties stacked on a white plate, each patty with a crispy, slightly uneven surface that has browned spots, indicating they are fried. The patties are light yellow with small bits of green herbs mixed into the texture, with fresh green herb leaves sprinkled on top for garnish. The plate sits on a white marbled textured surface, and the photo focuses tightly on the patties, highlighting their crunchy, textured edges and moist interior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of leftover rice?

Freshly cooked rice is usually too moist and soft, causing the patties to fall apart or become mushy. It’s best to use chilled, day-old rice with a drier texture for proper binding and crispiness.

What if I don’t have Parmesan cheese?

You can substitute with another hard, salty cheese like Pecorino Romano. Alternatively, omit it, but the patties may have less depth of flavor and a less crispy crust.