Tuesday, October 12, 2010

Mini Rice Omelettes

This is a quick and easy way to use up leftover rice, and these mini fried-rice-cakes are great for tiny little hands. Terrific for school lunch boxes as well!


1 1/2 cup cooked white rice
1 tsp chopped garlic
1 slice of bacon
1/4 cup cheddar cheese (optional)
1 tbsp chopped parsley or spring onion
3 eggs, beaten
1 tbsp heavy cream/milk (optional)
Salt and pepper
Olive oil

  1. Heat up a tablespoon of olive oil in a pan and stir fry the bacon, garlic, rice, and parsley/spring onion for 3-5 minutes.
  2. Combine the rice mixture with the beaten egg and cream (and cheese, if used) and season with salt and pepper. Leave to stand for 5 minutes.
  3. Heat up some oil in the pan and ladle spoonfuls of the mixture into the pan. Fry both sides till golden brown. Drain on absorbent kitchen towel. Serve hot with chilli, ketchup or barbecue sauce.
Note: You can also substitute 1/2 cup of the rice with some grated potatoes.

The kids like to "paint" using squeeze-bottle ketchup and barbecue sauce