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Crispy Egg and Rice Patties Recipe

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★★★★★

5 from 145 reviews

Crispy Egg and Rice Patties are a delicious and comforting snack or side dish that transform simple leftover rice into golden, crispy patties packed with savory cheese, fresh herbs, and aromatic spices. Ideal for using day-old rice, these patties boast a crispy exterior and melty, cheesy interior, making them perfect for a quick appetizer or a satisfying addition to any meal.

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 using a fork or your hands until the grains are mostly separated and no large clumps remain.
  2. Combine the Wet and Dry Ingredients: Add 2 large eggs, 1/2 cup grated Parmesan cheese, 1/2 cup shredded cheddar or mozzarella, 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 rice.
  3. Mix Gently but Thoroughly: Using a spatula or your hands, gently mix all ingredients until just combined without mashing the rice. The mixture should be sticky and hold its shape when compressed. Adjust moisture with additional flour or an egg if needed.
  4. Form the Patties: Lightly dampen your hands with water. Scoop about 1/4 cup of mixture, roll into a ball, and flatten into a patty approximately 3 inches in diameter and 1/2 inch thick. Place patties on a parchment-lined baking sheet and repeat. Chill formed patties in the refrigerator for 15-20 minutes to firm up.
  5. Heat the Pan: Heat a large heavy-bottomed skillet over medium-high heat. Add 3-4 tablespoons of vegetable or canola oil and heat until shimmering or when a small crumb sizzles immediately.
  6. Fry to Golden Perfection: Place patties carefully in hot oil, avoiding overcrowding. Fry undisturbed for 3-5 minutes until deep golden brown on the first side.
  7. Cook and Flip: Use a thin spatula to flip patties and cook the other side for another 3-5 minutes until equally golden and crispy.
  8. Drain and Serve: Remove patties from the skillet and place on a wire cooling rack over a baking sheet to prevent sogginess. Sprinkle with extra salt and fresh chives if desired. Serve immediately while warm and crispy.

Notes

  • Use cold, day-old rice for best texture; freshly cooked rice is too moist and will not hold shape well.
  • If mixture is too wet, add more flour by tablespoons; if too dry, add another whisked egg.
  • Do not overcrowd the frying pan to maintain oil temperature and ensure crispiness.
  • Allow patties to fry undisturbed to develop a proper crust before flipping.
  • Using a wire rack for draining prevents patties from becoming soggy compared to paper towels.
  • Feel free to substitute herbs like parsley or cilantro for chives.

Keywords: Crispy rice patties, egg and rice fritters, cheesy rice cakes, leftover rice recipes, vegetarian appetizers

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