Rice Cakes Recipe

Cooked rice: The base of the recipe, providing structure and texture.

Soy sauce: Adds a savory, umami flavor to the rice cakes.

Sesame oil: Gives a nutty aroma and enhances the overall taste.

Chopped green onions: Adds freshness and a mild onion flavor.

Vegetable oil: Used for frying the rice cakes to a golden brown.

When forming the rice cakes, make sure to press them firmly to ensure they hold together while frying. If the mixture feels too loose, you can add a small amount of flour or cornstarch to help bind the ingredients. Additionally, using a non-stick pan can help prevent the rice cakes from sticking and breaking apart.

• cooked rice - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative to rice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor profile but can still add richness to the dish.

• chopped green onions - Substitute with chopped chives: Chives have a similar mild onion flavor and can be used as a direct substitute.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the rice cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled rice cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat until warmed through, or in a preheated oven at 350°F (175°C) for about 10 minutes.
• For freezing, arrange the cooled rice cakes on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen rice cakes to a freezer-safe bag or container. Label with the date and use within 1 month for best quality.
• To reheat from frozen, thaw in the refrigerator overnight. Reheat in a frying pan over medium heat until warmed through, or in a preheated oven at 350°F (175°C) for about 15 minutes.
• For a quick reheat, microwave the rice cakes on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes, checking halfway through.

• For a quick and crispy reheat, preheat your oven to 350°F (175°C). Place the rice cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispy texture.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the rice cakes for about 2-3 minutes on each side until they are warm and crispy.

• For a microwave option, place the rice cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• To maintain the original texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the rice cakes in the basket in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a steamy and soft reheat, place the rice cakes in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through and soft.

• Mixing bowl: A large bowl used to combine the cooked rice, soy sauce, sesame oil, and chopped green onions.

• Frying pan: A flat-bottomed pan used to fry the rice cakes until they are golden brown on both sides.

• Spatula: A tool used to flip the rice cakes in the frying pan to ensure even cooking on both sides.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and vegetable oil accurately.

• Measuring cup: Used to measure the cooked rice to ensure you have the correct amount.

• Chopping board: A surface used to chop the green onions.

• Knife: A tool used to chop the green onions finely.

• Plate: Used to serve the hot rice cakes once they are cooked.

• Paper towels: Used to drain excess oil from the rice cakes after frying.

Prepare ingredients in advance: Chop green onions and measure out soy sauce and sesame oil before you start cooking.

Use leftover rice: Save time by using cooked rice from a previous meal.

Preheat the pan: Heat the vegetable oil in the frying pan while forming the rice cakes to save time.

Form patties quickly: Use a measuring cup to portion out the rice mixture evenly and speed up the process.

Cook in batches: Fry multiple rice cakes at once to reduce overall cooking time.