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Crispy Rice Pancakes

Crispy Rice Pancakes

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:


    2 cups cooked Spekko Royal Umbrella Jasmine Rice
    3 eggs
    1 cup (250 ml) grated cheddar cheese
    Handful coriander, roughly chopped
    Handful basil, roughly chopped
    Salt and milled pepper
    1/4 cup oil
    2 – 3 carrots, julienned
    3 spring onions, julienned
    15 ml (1 tbsp) sesame oil
    30 ml (2 tbsp) soya sauce
    Coriander for garnish


    1. Add the rice to a mixing bowl. Break the eggs on top. Add the cheese, chopped herbs, and mix to combine. Season with salt and pepper.
    2. Heat oil in a pan and fry dollops of the rice-egg mixture, flipping them when the bottom side turns brown and crispy. Continue cooking until the other side is also crispy. Repeat.
    3. Meanwhile, combine the sesame oil and soy sauce and toss with the carrots and spring onions.
    4. Top the cooked pancakes with the julienned carrots and spring onion. Garnish with coriander leaves.

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