There’s something deeply satisfying about biting into a crispy, golden rice cake, warm from the pan and perfectly seasoned.
Fried rice cakes, or “Tteokbokki” in their Korean roots, have been gaining popularity not only for their irresistible texture—crispy outside, soft and chewy inside—but also for their versatility.
You can dress them up with savory sauces, toss them in a stir-fry, or serve them simply as is. In fact, they’ve become a go-to comfort food for busy weeknights or as a fun twist on the usual snack fare.
The beauty of fried rice cakes lies in their simplicity. They’re naturally gluten-free and pack a nice balance of carbs and texture, making them a popular choice for those looking for filling, budget-friendly meals.
Why I Love This Recipe?
- Great for experimenting: I’ve added veggies, meats, and even an egg to switch things up, and it’s always satisfying.
- It’s incredibly versatile: Whether you’re tossing them in spicy sauce or keeping it simple with soy, rice cakes adapt to whatever flavors you love.
- Perfect for a quick snack: Frying rice cakes takes only a few minutes, making it a speedy option for those nights when time is tight.
- A textural dream: The crispy exterior meets chewy inside—it’s the best of both worlds.
Fried Rice Cakes Recipe
These crispy rice patties are a delicious way to transform leftover rice into a tasty and satisfying snack.
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Calories: 460kcal
Servings: 5
Equipment
- Large Bowl
- Large frying pan (nonstick or cast iron)
- Spatula
- Measuring cup or large spoon
- Box grater
- Paper Towels
- Plate or pan
- Warm oven
Ingredients
- 2 cups leftover white rice preferably long-grain or Carolina Gold
- 2 eggs lightly beaten
- 1 cup finely chopped zucchini
- 3 tablespoons chopped mint
- â…“ cup green onion chopped
- 1 cup sharp white Cheddar grated on the large hole of a box grater
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
Instructions
- In a large bowl, gently mix leftover rice, beaten eggs, zucchini, mint, green onion, Cheddar, salt, and pepper.
- Heat butter in a large frying pan over medium-high heat until foaming.
- Scoop the rice mixture into the pan using a large spoon or measuring cup.
- Press down with a spatula to form a patty.
- Cook patties for 3-4 minutes until golden and crisp on the bottom.
- Gently flip and cook for another 3 minutes until golden.
- Keep patties warm on a paper-towel-covered plate or in a warm oven.
- Repeat with remaining rice mixture, adding more butter as needed.
Nutrition
Calories: 460kcal | Carbohydrates: 64g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 380mg | Fiber: 1g | Sugar: 1g
Variations You Will Love!
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the rice mixture for a spicy twist.
- Asian Fusion: Mix in chopped cilantro, soy sauce, and a dash of sesame oil for an Asian-inspired flavor profile.
- Mediterranean Flair: Incorporate chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese for a Mediterranean touch.
- Protein Boost: Mix in cooked and crumbled bacon, diced ham, or shredded cooked chicken for added protein.
- Vegetarian Delight: Replace the sharp Cheddar with crumbled goat cheese or grated Parmesan for a different cheesy taste.
- Herb Infusion: Experiment with different herbs like basil, parsley, or dill to change up the flavor profile.
- Vegan Option: Omit the eggs and cheese, and use vegan butter or olive oil for frying to make it vegan-friendly.
- Sweet and Savory: Add a tablespoon of honey or maple syrup to the mixture for a sweet-savory combination.
What to Serve with Fried Rice Cakes?
