Baked Fried Rice Cakes

A fun kid-friendly fried rice cake that is fast, easy and takes minutes to mix up and bake without the frying. A recreation of a childhood memory, living aboard with my parents.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

Step: 2

Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined.

Step: 3

Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don’t worry if it’s not perfect). Then repeat making a total of about 10 fried rice cakes.

Step: 4

Bake in pre-heated oven until heated through, 10 to 15 minutes.

Per Serving: 230 calories; protein 7.8g; carbohydrates 43.7g; fat 5.1g; cholesterol 74.4mg; sodium 943.6mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .