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This is a fabulous way to make use of leftover rice. The shredded cheese and egg inside gives it a lovely creamy center, while the outside is delightfully crisp. This is a super filling cost-effective dish that can work as an appetizer, side, or full meal.
Since not all cooked rice is the same as far as moisture, you may want to add or subtract an egg. I used pretty standard leftover brown rice and 3 eggs was perfect.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2-4 servings
2 cups leftover cooked rice
1/2 cup shredded cheese
2 tsp garlic powder
1/2 tsp salt
salsa for serving
Greek yogurt or sour cream for serving
Add eggs to rice and stir well.
Mix in shredded cheese, garlic powder and salt. Let sit for 5 minutes.
Heat some oil in a large non-stick pan over medium-high heat. Spread out some discs of the rice mixture onto the pan.
Cook each side for about 3-4 minutes per side, until golden.
Transfer to plates and top with salsa and Greek yogurt.
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