Vegetable Rice Pancake Recipe
Pan-fried vegetable rice pancake recipe – Yummy carrot, cabbage, and egg add a load of health benefits to this special and tasty recipe. If you are tired of the old style fried rice, give this pancake rice a try.
Prep time: 5 minutes
Cook time: 5 minutes
Utensils:
Wok, mixing bowl, plate.
Serves 1
Ingredients:
1/2 cup carrot cubes
2 cups precooked rice
1/2 cup cabbage slices
1 raw egg, beaten, lightly whisked
1 tbsp. chopped scallion
1 tsp. salt, or to taste
1 tbsp. sesame oil
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 smoking, place the rice balls in and pan fry over medium heat until bothsides are golden brown.
4. Serve on a plate when cooked.
Nutritional information:
Servings per recipe: 1
Amount per serving:
| Protein: 14.4 g |
| Total fat: 6.4 g |
| Carbohydrate: 65.7 g |
| Calories: 378.8 kcal |
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