Ingredients with Measurements:
- 2 cups cooked white rice
- 4 slices bacon, chopped
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a non-stick skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
2. In a mixing bowl, beat the eggs and add the cooked rice and flour. Mix well.
3. Add the cooked bacon, salt, and black pepper to the mixing bowl. Mix well.
4. Heat the vegetable oil in the non-stick skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the rice mixture and form into a patty. Place the patty in the skillet and cook for 3-4 minutes on each side or until golden brown.
6. Repeat step 5 until all the rice mixture is used up.
7. Serve the bacon and egg rice cakes hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 4g
Cholesterol: 90mg
Sodium: 300mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 0g
Protein: 9g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Turkey bacon can be used instead of regular bacon.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chopped green onions or diced bell peppers to the rice mixture for added flavor.
- Use leftover fried rice instead of plain white rice for a different flavor profile.
Tips and tricks:
- Make sure the skillet is hot before adding the rice cakes to ensure a crispy exterior.
- Use a spatula to gently press down on the rice cakes while cooking to help them stay together.
Storage instructions:
Leftover rice cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice cakes in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the rice cakes on a bed of lettuce or with a side salad for a colorful presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro for added flavor and color.
Pairings:
Pair with a side of roasted vegetables or a fruit salad for a balanced meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
- Fresh fruit salad
Troubleshooting advice:
- If the rice cakes are falling apart, add more flour to the mixture to help bind it together.
- If the rice cakes are not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Rice cakes are a traditional Korean dish made from leftover rice. They are often served as a snack or appetizer.
Flavor profiles:
Savory, crispy, and slightly salty.
Serving suggestions:
Serve as a breakfast or brunch dish, or as a snack or appetizer.
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