Rice Pancake

Name: Rice Pancake
Cuisine: American
Ingredients: 2 cups cooked rice (room temperature or from the fridge); 1 handfull of shredded cheddar cheese; as needed Salt and black pepper; as needed chicken/beef/mushroom bouillon powder; 4-5 florets broccoli, chopped; 2 slices cooked bacon, chopped; 2 green onion, sliced; 1 egg, lightly beaten; Unsalted butter/olive oil as needed to cook the pancake

Pawon Indo Bule @PawonIndoBule

There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like.

Pawon Indo Bule @PawonIndoBule

There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like.

Saved

Ingredients

2 cupscooked rice (room temperature or from the fridge)
1handfull of shredded cheddar cheese
as neededSalt and black pepper
as neededchicken/beef/mushroom bouillon powder
4-5florets broccoli, chopped
2 slicescooked bacon, chopped
2green onion, sliced
1egg, lightly beaten
Unsalted butter/olive oil as needed to cook the pancake

Saved

Steps

1

In a medium bowl, mix all ingredients except olive oil / butter, then stir until combined.
2

Heat the olive oil or butter in a skillet (approximately 1/4 tsp). Pour two tablespoons of rice mixture.
3

Press the mixture lightly on the pan with a spatula until it is flat (don't press it too strong).
4

Cook the pancake for 3-4 minutes on each side until browned.
5

Serve while they are warm with ketchup or hot sauce.