Gateaux1

This is the sound of PERFECT Chinese crispy rice using two methods. In addition to various types of fried rice, this is my favorite way to use leftover rice. I love to cook it for breakfast. Wrap your leftover rice in a container the previous night and get this golden brown, crispy rice cake. It is a popular Chinese breakfast with steamed buns, soy milk, and small noodles.

Pan-fried version Vs Deep-fried version

To make the crispy rice cake, you can choose pan-frying or deep-frying. Both are great, but they have some differences.

The pan-fried version develops a golden, lace-like crust on the surface. When you bite, the internal texture is still soft. However, the deep-fried version has a crunchier surface and a taste similar to rice puffs.

Ingredients

You likely have everything already, but here’s what makes the magic. Common and ordinary rice into something

• 3 cups of leftover rice, you may choose to season it with salt and pepper or not.
• 1 tbsp lard or neutral oil (for pan-frying)
• 2 cups peanut oil *(for deep-fry, 350°F/175°C)

Step by Step Instructions

Cover your container with a plastic wrapper, then add the leftover rice. Press tightly, cover, and store in the fridge.

Now you can easily lift the rice brick out with the help of the plastic wrapper.

Then slice the rice brick into 1 cm-thick large pieces and cut into smaller ones around 3cm *3cm. You may feel the rice is sticky to your knife; the solution is to wet your knife first.

Pan-frying Method

One reason I love this method is the amount of oil. With just around 2 tablespoons of vegetable oil and a non-stick pan, we can make crispy, golden brown rice cakes, too.

Pan fry the rice cake until both side turns into golden brown.

Deep-frying Method

For a more fluffy method, check this deep-frying method. Heat oil to around 350°F. You can test the oil temperature with a chopstick. Once you insert it, there will be fine bubbles around it.

The frying process takes 3-5 minutes until the surface becomes completely golden brown.

Taste and Serve

Traditionally, we don’t season the rice before pan-frying. You can taste the super crispy shell and the faint rice aroma, but the rice doesn’t have too much flavor.
I suggest matching it with your favorite dipping sauce for French fries. But in Chinese breakfast, we serve it with savory pickles and porridge.

Store and Reheat

• I suggest freezing the rice cakes before frying and cooking them unthawed if you made a large batch.
• You must re-fry or deep-fry the fried ones to regain the crispy texture.

• 3 cups leftover rice any type is ok, you may choose to season it or not.
• 1 tbsp lard or neutral oil for pan-frying
• 2 cups peanut oil * for deep-fry, 350°F/175°C

• Cover your container with a plastic wrapper, then add the leftover rice. Press tightly, cover, and store in the fridge.

• Now you can easily lift the rice brick out with the help of the plastic wrapper.

• Then slice the rice brick into 1 cm-thick large pieces and cut into smaller ones around 3cm *3cm. You may feel the rice is sticky to your knife; the solution is to wet your knife first.

Pan-frying Method

• In a non-stick pan, add around two tablespoons of vegetable cooking oil and pan-fry the rice cake until golden brown. Then, flip it over and fry the other side until it reaches the perfect color.

Deep-frying Method

• Heat oil to around 350°F. You can test the oil temperature with a chopstick. Once you insert it, fine bubbles will form around it.The frying process takes 3-5 minutes until the surface becomes completely golden brown.

Calories: 165kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Sodium: 435mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1125IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg