Stories about Atlantic Canadian kitchens and Food

Want to change up your breakfast game? These crispy rice pancake topped with fried egg, herbs, hoisin and bean sprouts is sure to become one of your new favourite brunch menu items. The secret for nailing this breakfast is to use leftover rice. This allows you to get a very crispy pancake which gives just the best texture even. Crispy, chewy, and the perfect vessel for a sunny-side-up egg. 

The type of rice you use doesn’t fully matter. For this recipe, I had leftover basmati rice kick around, but you could use jasmine or sushi rice for equally delicious options. 

Leftover rice is an important ingredient in making this delicious rice pancake. And it is essential for making recipes like this one where rice needs to be fried. Leaving rice overnight in the fridge lets the ingredient become firm and prevents the rice from becoming mushy when cooking it. 

I used canola oil when frying the rice to help crisp up the outer surface of the rice pancake. 

I love topping these rice pancakes with a ton of tasty vegetables; of course, you can add your favourite vegetables! Basil, cilantro, bean sprouts, and red chilli were used when making these hoisin crispy rice pancakes.

The basil adds a nice balance of sweet and savoury with hints of mint and pepper-like flavours. The cilantro has a fresh and citrusy flavour, while the bean sprouts a clean and vegetal taste with a slight crunch. The red chilli adds a bit of a sweet and peppery punch to the dish. 

The sauces I used to top rice pancakes are hoisin sauce and hot sauce. Hoisin sauce has a strong salty and slightly sweet flavour, and the hot sauce adds an extra punch of spicy flavour to the rice pancakes. 

To top and garnish the dish, I made a sunny-side-up egg and sprinkled sesame seeds on top of it. 

In order to ensure you get a solid pancake that sticks together, you must use leftover rice. From there, I like to get an oiled pan ripping hot and then drop in about 1 cup of the rice. Using the back of a spatula, I push down on the rice until it forms about a 1 ½ centimetre thick pancake. Really give the rice time to cook and crisp up. You might want to add more oil into the pan to help make the pancake cook and get super crispy. 

You can take this recipe in a ton of different directions. I personally love topping with an egg, herbs such as basil and cilantro, chillies, bean sprouts, as well as hoisin and sriracha. 

Andy’s East Coast Kitchen is all about sharing and profiling my journey into the world of food. Follow along this journey with me. Subscribe to posts:

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