Rice and Egg Breakfast Cakes
This breakfast dish is inspired by some of the different breakfasts that we've enjoyed during our travels in various countries. It's a delicious way to use up leftover rice and is perfect for a quick, protein-packed breakfast.
Ingredients
- 2 cups cooked rice
- 4 eggs, beaten
- 2 tablespoons olive oil
- Hoisin sauce, to taste
- Sliced fruit of your choice, for serving
- Green tea or coffee, for serving
Directions
- In a bowl, mix together the cooked rice and beaten eggs.
- Heat a skillet over medium-high heat and add the olive oil. Once the skillet is hot, use a spoon to drop several dollops of the rice and egg mixture onto the skillet to make 3-inch pancake-sized rice cakes.
- Cook the rice cakes for about 3-4 minutes on each side or until they're golden brown and crispy. Drizzle some hoisin sauce on top of each rice cake, to taste, and serve with sliced fruit and a cup of green tea or coffee.
Enjoy these tasty rice and egg breakfast cakes for a quick and nourishing start to your day!
Originally Post From https://vashonloop.com/wordpress/index.php/2023/11/08/the-island-epicure-breakfast-around-the-world/
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