Name: Fried Rice Latkes with Vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup brown rice; 2 cups water; 1 tablespoon grated ginger; 1 tablespoon grated garlic; 3 scallions (cut very thinly); 2 teaspoons five-spice powder; 4 egg whites; 1 tablespoon soy sauce; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup rice flour; Toasted sesame oil for cooking; Toasted sesame oil for stir frying; ½ cup sliced shiitake mushrooms (caps only (save stems for homemade stock)); ½ cup grated carrots; ½ cup fresh or frozen peas; ½ cup broccoli (cut into tiny pieces); 3 scallions (sliced very thinly); 1 tablespoon grated ginger; 1 tablespoon grated garlic; 3 tablespoons soy sauce; 2 teaspoons cornstarch; Garnish: sesame seeds (dash of Asian hot sauce (we like Sriracha), sliced scallions)

We want these cakes to be thin and crispy. Fight the urge to add more flour, it will work if you flatten the batter well with the back of your spoon.

This recipe is a great way to use up leftover brown rice. It will be a huge hit for dinner or your next party.

Fried Rice Latkes with Vegetables

Prep Time 20

Cook Time 1

Total Time 1 20

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Servings

Ingredients

1 cup brown rice
2 cups water
1 tablespoon grated ginger
1 tablespoon grated garlic
3 scallions cut very thinly
2 teaspoons five-spice powder
4 egg whites
1 tablespoon soy sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup rice flour
Toasted sesame oil for cooking
Toasted sesame oil for stir frying
½ cup sliced shiitake mushrooms caps only (save stems for homemade stock)
½ cup grated carrots
½ cup fresh or frozen peas
½ cup broccoli cut into tiny pieces
3 scallions sliced very thinly
1 tablespoon grated ginger
1 tablespoon grated garlic
3 tablespoons soy sauce
2 teaspoons cornstarch
Garnish: sesame seeds dash of Asian hot sauce (we like Sriracha), sliced scallions

Instructions

Rice Cakes:
Preheat oven to 200°F. Line a baking sheet with parchment paper.
Cook rice in water for 40 minutes or until rice is tender and water is absorbed. Cool the rice.
Mix rice, ginger, garlic, scallions, five-spice, egg whites, soy sauce, and flour together in a medium mixing bowl.
Heat a large sauté pan, lightly coated with sesame oil, over medium-high heat. Using a tablespoon, spoon batter into the pan and flatten. Brown the cakes on both sides until golden. Transfer browned cakes to prepared sheet and keep warm in the oven.
Vegetable Topping:
Heat a large sauté pan or wok, generously coated with toasted sesame oil, over very high heat.
Wok char mushrooms, carrots, peas, and broccoli in batches until they are crispy and browned.
Whisk ginger, garlic, soy sauce, and cornstarch together. Return vegetables to hot pan and add soy mixture. Stir fry for 1 to 2 minutes to create a thick sauce.
Top each rice cake with vegetables and garnish with sesame seeds, hot sauce, and scallions.