Vegetable Rice Cakes

Vegetable Rice Cakes

3 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 3.8 g
  • Cholesterol: 53.1 mg
  • Sodium: 364.9 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegetable Rice Cakes calories by ingredient
Submitted by:

Introduction

Modified from "Everyday with Rachael Ray"
shown with Sweet and Saucy Shrimp and green beans
Modified from "Everyday with Rachael Ray"
shown with Sweet and Saucy Shrimp and green beans

Number of Servings: 8

Ingredients

    4 Cups brown rice, cooked
    1 Tbs Olive Oil
    Cooking spray
    3 Cloves Garlic, minced
    2 Scallions, minced
    2 Tbs Fish Sauce
    2 Large Eggs

Directions

In a large skillet, add garlic and cook with spray until softened, about 3 minutes. Stir in the scallions, fish sauce, and cooked rice.
Transfer to a bowl and let cool. Whisk eggs. Stir in about 1 Tbs worth to temper the eggs, then mix in the rest.
In a large skillet, heat about 1 tsp olive oil over med-hi heat.
Scoop out about 1/4 of the mixture, form into 2 cakes and cook about 5 minutes each side. Repeat until you have 8 cakes.

Number of Servings: 8

Recipe submitted by SparkPeople user KAY-AICH.

TAGS:  Side Items |

Rate This Recipe

Member Ratings For This Recipe


  • Good
    Planning to try... - 1/16/10

    Was this review helpful?   yes  No