Crispy Rice Patties with Vegetables & Eggs

Name: Crispy Rice Patties with Vegetables & Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 packages (7.4 ounces each) ready-to-serve white sticky rice; 1 tablespoon plus 2 teaspoons canola oil, divided; 1 teaspoon reduced-sodium soy sauce; 2 cups thinly sliced Brussels sprouts; 1 cup julienned carrots; 1 medium sweet red pepper, julienned; 1/2 teaspoon sesame oil; 1/2 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 tablespoon water; 4 large eggs; Minced fresh chives; Additional pepper

Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also a great way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin

Ingredients

2 packages (7.4 ounces each) ready-to-serve white sticky rice
1 tablespoon plus 2 teaspoons canola oil, divided
1 teaspoon reduced-sodium soy sauce
2 cups thinly sliced Brussels sprouts
1 cup julienned carrots
1 medium sweet red pepper, julienned
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water
4 large eggs
Minced fresh chives
Additional pepper

Directions

Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat three times.
In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm.
In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm.
In same pan, heat remaining canola oil over medium heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.

Nutrition Facts

1 serving: 320 calories, 11g fat (2g saturated fat), 186mg cholesterol, 447mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 fat.

Originally published as Crispy rice patty with egg and vegetables in Healthy Cooking Annual Recipes 2017