When I was growing up, my grandmother always had a knack for turning simple leftovers into something spectacular. One of her magic tricks? Transforming plain, day-old rice into golden, savory rice cakes, crispy, comforting, and delicious. Whether eaten warm for breakfast or as a crunchy afternoon snack, these rice cakes have a nostalgic charm that makes them hard to resist.
This version captures that same spirit, easy to make, customizable, and endlessly snackable.
Table of Contents
π§ Ingredients
For the basic savory rice cakes:
- 2 cups cooked rice (preferably day-old, any variety)
- 1/2 cup shredded cheese (mozzarella or cheddar work great)
- 1/4 cup chopped green onions
- 1 egg, beaten
- 2 tbsp all-purpose flour (or rice flour for gluten-free)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
Optional mix-ins:
- 1/4 cup corn kernels
- 1 tbsp soy sauce or sesame oil (for flavor depth)
- 1/2 tsp chili flakes or minced garlic (for spice lovers)
π³ Directions
- Prepare the rice mixture:
In a large bowl, combine the cooked rice, cheese, green onions, egg, flour, salt, and pepper. Stir until everything sticks together, the mixture should be slightly sticky but still hold its shape. - Shape the cakes:
Using your hands, form small patties (about 2β3 inches wide). Press firmly so they donβt crumble when frying. - Heat the pan:
Add vegetable oil to a nonstick skillet over medium heat. Once hot, carefully place the rice cakes in a single layer, leaving space between them. - Fry to golden perfection:
Cook each side for 3β4 minutes or until golden brown and crisp. Flip gently using a spatula. - Drain & serve:
Transfer the rice cakes to a paper towel-lined plate to remove excess oil. Serve warm with dipping sauce (soy sauce, sriracha mayo, or sweet chili sauce all work beautifully).
β±οΈ Time & Nutrition
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Calories: ~130 kcal per rice cake (makes about 8)
π Ingredient Substitutions & Dietary Swaps
- Gluten-free: Use rice flour or cornstarch instead of wheat flour.
- Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use vegan cheese or skip it entirely.
- Low-fat: Pan-fry with cooking spray or bake at 400Β°F (200Β°C) for 15β20 minutes, flipping halfway.
- Add protein: Mix in chopped tofu, tuna, or shredded chicken for a heartier version.
π©βπ³ Chef Tips
- Use cold rice: Day-old rice holds together better and crisps up beautifully.
- Press firmly: When shaping your cakes, compact them tightly to prevent crumbling during frying.
- Flavor upgrade: Add a drizzle of soy sauce or sprinkle furikake seasoning before serving.
- For a sweet twist: Replace cheese and salt with a teaspoon of sugar, then top with honey or fruit for dessert rice cakes!
π½οΈ What to Serve With Rice Cakes
These rice cakes pair perfectly with:
- Miso soup or Korean kimchi stew
- Cucumber salad or pickled vegetables
- Grilled salmon or teriyaki tofu
Or, make them bite-sized and serve as appetizers with dipping sauces for your next party spread!
If you loved making these rice cakes, youβll definitely want to try your hand at cake pops next! πβ¨ These bite-sized treats are fun, festive, and endlessly customizable, perfect for parties or as a delightful homemade gift. Soft, moist cake crumbs mixed with frosting, rolled into spheres, and coated in a glossy chocolate shell, each bite is pure happiness on a stick. You can decorate them with sprinkles, drizzle them with white chocolate, or even shape them for special occasions. Whether you go classic vanilla or rich chocolate, cake pops are the perfect sweet complement to your savory rice cakes.