Cabbage Egg Rice Pancake
Finely shredded cabbage, cooked rice and eggs form a substantial skillet pancake. This is a different use for safely handled cooked rice when another bowl of fried rice would feel repetitive. Keep the pancake thin enough for the center to cook through. Turning with a plate is gentler than trying to lift a broad, partly set pancake with one small spatula.
East Asian · Preparation time: 12 min · Cook time: 15 min · Total time: 27 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Cooking safety
U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.
Ingredients
- 180 g White cabbage
- 180 g Cooked white rice
- 3 each Egg
- 30 g Plain wheat flour
- 40 ml Water
- 10 ml Soy sauce
- 15 ml Olive oil
Allergens listed for these ingredients · Egg, Wheat, Soy. Check package labels.
Step-by-Step Instructions
- Shred cabbage finely. Whisk eggs, flour, water and soy sauce in a bowl until the flour has no dry lumps.
- Fold in cabbage and freshly cooked or safely chilled rice. Heat half the oil in a nonstick skillet and press half the mixture into a thin pancake.
- Cook over medium-low heat until the base sets, then turn using a plate. Cook until the egg is set throughout and the rice is steaming hot. Repeat with remaining mixture and oil.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, food thermometer, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep the three eggs and wheat flour: together they hold the cabbage and rice. Omitting eggs or swapping flour types requires a new binding ratio, not simple proportional scaling.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.