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Fried Rice Cakes with Veggies

Fried Rice Latkes with Vegetables

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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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.