Baked Fried Rice Cakes Recipe

Name: Baked Fried Rice Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 servings
Ingredients: 2 (8.8 ounce) pouches UNCLE BEN’S® READY RICE® Garden Vegetable; 4 teaspoons soy sauce; ¾ teaspoon sesame oil; 2 eggs, lightly beaten; 1 cup Panko breadcrumbs

Ingredients

2 (8.8 ounce) pouches UNCLE BEN’S® READY RICE® Garden Vegetable
4 teaspoons soy sauce
¾ teaspoon sesame oil
2 eggs, lightly beaten
1 cup Panko breadcrumbs

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 5 servings

Instructions

Preheat oven to 350°F, line a large baking sheet with parchment paper and put aside.
Before opening UNCLE BEN’S® READY RICE Garden Vegetable pouches, gently squeeze them to break up any rice clumps. Do not pre-heat pouches.
In a medium sized mixing bowl empty contents of both pouches and break up any clumps that remain.
Add soy sauce, sesame oil, eggs and breadcrumbs and mix until well combined.
Place the round biscuit cutter on the lined pan. Using a large cookie or ice cream scoop, place one scoop of the rice mixture into the mold. Press gently to fill the space evenly. Gently remove the ring (don’t worry if it’s not perfect). Then repeat making at least 10 rice cakes.
Bake for 10-15 minutes and serve warm as a snack or side dish.
Store leftovers, if any in a reusable container placing wax paper between layers. To reheat leftover cakes, place a paper towel over rice cake and microwave for 35-45 seconds.