But lets not get dramatic: Theres a simple and exciting way to use up a mound of rice.
Use your leftovers to make yourself a crispy fried rice cake.
I like this technique because you could make it with three cups of cooked rice and up from there.
The more rice you have, the deeper the cake is.
How to make a fried rice cake
1.
Shape the rice cake
Generously butter a frying pan.
If you have a lot of rice, youll want a wider pan.
Use a smaller pan for less rice.
Add half of the reheated rice to the pan.
With a damp spatula, begin to press the rice down into a disc the shape of the pan.
The moisture from a damp spatula will prevent the rice from sticking to the spatula.
I dont recommend oil because you still want the rice to stick to its neighbors.
Turn the burner on medium-low heat.
Add fillings
I like to sprinkle on some cheese on first.
Layer on other fillings you like, like shredded chicken, cooked eggs, or pre-cooked vegetables.
Dont overfill it, but if you have more rice, then you have a bit more leeway.
Toast the cake in the pan for about 10 minutes.
Flip the cake
Use the spatula to begin pressing and compacting the edges.
Once you see the edges are darkly browned, turn off the heat.
Add more butter to the pan to melt.
Slide the cake back into the pan to toast the other side for about 10 minutes.
Flip it onto a plate and serve immediately.
Flatten the pocket into a patty before frying.
Melt half of the butter in a frying pan.
Add half of the rice to the pan and flatten it into a disk with a damp spatula.
Turn the burner on medium-low heat to begin toasting the bottom.
The rice should completely cover the filling.
If there are any holes, patch them up with some extra clusters of rice.
Cook for about 10 minutes or until the other side is well toasted.
Flip it back onto a plate and serve immediately.
