This savory Fried Rice Pie is a creative twist on traditional leftovers, transforming simple rice into golden, crispy patties. The exterior is crunchy and satisfying, while the interior remains fluffy and moist. Packed with fresh cherry tomatoes, tender zucchini, and eggplant, this dish offers a robust vegetable flavor profile enhanced by aromatic basil and parsley. It’s an excellent way to use up day-old rice, making it a practical and delicious meal for lunch or a light dinner. The combination of textures and fresh herbs makes it a vibrant, healthy option that appeals to both adults and children.
Fried Rice Pie
Description
This savory Fried Rice Pie is a creative twist on traditional leftovers, transforming simple rice into golden, crispy patties. The exterior is crunchy and satisfying, while the interior remains fluffy and moist. Packed with fresh cherry tomatoes, tender zucchini, and eggplant, this dish offers a robust vegetable flavor profile enhanced by aromatic basil and parsley. It&# 226;ÂÂs an excellent way to use up day-old rice, making it a practical and delicious meal for lunch or a light dinner. The combination of textures and fresh herbs makes it a vibrant, healthy option that appeals to both adults and children.Ingredients
Directions
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Heat a large frying pan over medium-high heat and add 1 tablespoon of oil.
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Add the diced eggplant and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Remove from pan and set aside.
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In a large mixing bowl, combine the cooked rice, cooked vegetables, halved cherry tomatoes, chopped basil, and parsley.
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Add the beaten eggs, salt, and pepper to the rice mixture. Mix thoroughly until all ingredients are well incorporated and the rice holds together when pressed.
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Heat the frying pan again over medium heat and add the remaining 1 tablespoon of oil.
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Take a portion of the rice mixture and form it into a patty or "pie" shape, approximately 1/2 inch thick. Place the patty in the hot pan.
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Fry the rice pies for 3-4 minutes on one side, or until golden brown and crispy.
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Carefully flip the pies and fry for another 3-4 minutes on the other side until golden brown and heated through.
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Repeat with the remaining mixture, adding more oil if necessary.
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Transfer the finished rice pies to a plate lined with paper towels to drain excess oil.
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Serve warm as a main dish or side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 236.0kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 9.5mg1%
- Total Carbohydrate 51.0g17%
- Dietary Fiber 7.1g29%
- Sugars 7.8g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use day-old, cold rice for the best texture. Freshly cooked rice contains too much moisture and may not hold its shape well.
For a vegan version, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a commercial egg replacer.
You can add other vegetables like peas, corn, or diced carrots to the rice mixture for extra flavor and nutrition.
Store leftover rice pies in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Seasonings can be adjusted to taste; consider adding soy sauce, garlic powder, or chili flakes for a different flavor profile.
