Rice Pancakes
This recipe is, admittedly, way easier to pull off if you have reintroduced egg into your diet, and are able to mix the rice with some egg before pan-frying. This makes it a great meal for when you've reintroduced egg into your diet, however it is still totally doable and equally as delicious (promise) without the egg- just a bit harder to get your rice to stick together in perfect patties. The starchier your rice, the better for this. The good part is that rice without egg gets way crispier in the pan than rice with egg, so the extra effort to go eggless is worth it.
I am fully addicted to this meal, and eat it every single day for breakfast or for lunch. My avocado intake is out of control, and my sriracha tolerance is now at a point where the rice pancakes are more sriracha than rice pancake. This really hits the spot- crispy, crunchy, creamy from the avo, and sweet and spicy from the sriracha. I will eat it forever. It would be great with lox or sliced ahi tuna on top, or, when egg is reintroduced, with a fried egg on top.
Ingredients
-leftover rice, preferably starchy and sticky
-olive oil
-lemon or lime, to squeeze
-flaky salt and pepper
-ripe avocado
-compliant sriracha (I've been using the Sprouts brand)
Recipe
-heat olive oil (a generous amount - you want to achieve almost a light fry) in a pan over medium heat
-oil your hands and squeeze your leftover rice into patties, using some force to get them to stick together
-carefully lower the patties into the pan, and flip when you've achieved a deep crispy brown
-patties are finished when both sides are sufficiently crispy and delicious
-top rice patties with sliced avocado, squeeze over some lemon or lime, and top with flaky sea salt and sriracha
