Scallion Egg Rice Pancakes
Small rice pancakes make safely handled cooked rice into a scallion-scented breakfast. Their modest size makes turning easier than with a single pan-wide pancake. Flatten them so the centers can heat through and the egg batter can set. Cooked rice still needs safe handling before it reaches the pan; the recipe is not a way to rescue rice left out too long.
East Asian · Preparation time: 10 min · Cook time: 12 min · Total time: 22 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
- 220 g Cooked white rice
- 2 each Egg
- 35 g Plain wheat flour
- 35 g Scallion
- 40 ml Water
- 15 ml Olive oil
- 2 g Fine salt
Allergens listed for these ingredients · Egg, Wheat. Check package labels.
Step-by-Step Instructions
- Use freshly cooked or safely chilled rice. Beat eggs with flour, water and salt, then fold in rice and thinly sliced scallion.
- Heat oil in a nonstick skillet and spoon the mixture into six small pancakes. Flatten with the back of a spoon.
- Cook over medium-low heat, turning when firm enough, until browned and fully set with steaming hot rice in the centers.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, food thermometer, spatula or 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 cooked rice, eggs and flour for the binding ratio. Dry rice cannot hydrate in these small pancakes, and egg omission needs a different batter.
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.