Baked Fried Rice Cakes

Baked Fried Rice Cakes A fun kid-friendly fried rice cake that is fast, easy and takes minutes to mix up and bake without the frying. A recreation of a childhood memory, living aboard with my parents.


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 10 mins

    TOTAL : 20 mins

    SERVING : 5

    YIELD : 5 servings

  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

  • Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined.

  • Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don’t worry if it’s not perfect). Then repeat making a total of about 10 fried rice cakes.

  • Bake in pre-heated oven until heated through, 10 to 15 minutes.

Per Serving: 230 calories; protein 7.8g; carbohydrates 43.7g; fat 5.1g; cholesterol 74.4mg; sodium 943.6mg. Special utensils needed: large cookie scoop or large ice cream scoop and a 3 1/2-inch round biscuit cutter, if possible.