Pan-fried Vegetable Rice Pancake Recipe
Yummy carrot, cabbage, egg add a load of health benefits combine to make this special and tasty recipe. If you are tired of the old style fried rice, give this vegetable rice pancake a try.
Prep time: 5 minutes
Cook time: 5 minutes
Utensils:
Wok, mixing bowl, serving plate.
Serves 2
Ingredients:
1/2 cup cabbage slices
2 cups precooked rice
1/2 cup carrot cubes
1 egg, beaten, lightly whisked
1 tbsp. sesame oil
1 tbsp. chopped scallion
1 tsp. salt, or to taste
5 tbsps. vegetable oil for pan-frying
Directions:
1. In a mixing bowl, combine 1 tbsp. chopped scallion, carrot cubes, cabbage slices, and rice together, stir into the beaten egg, 1 tbsp. sesame oil, and 1 tsp. salt, mix them well.
2. Form the mixture into tiny balls of about 2-inches diameter.
3. Heat 5 tbsps. vegetable oil in a wok over medium heat until shimmering on the bottom, but not yet smoking, pan fry the rice balls over medium heat until bothsides are golden.
4. Serve on a plate.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 16.6 g |
| Total fat: 6.65 g |
| Carbohydrate: 83 g |
| Calories: 458.5 kcal |
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