This Rice Patties recipe comes together in about 30 minutes and is made all in one bowl for an easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, these little patties are so versatile, you may just find yourself making them every week!
Ingredient Breakdown
1 cup cooked rice: Leftover rice works like a charm here! You can use any type, white, brown, or even jasmine.
0.5 small onion, chopped: I usually go for a sweet onion, but red or yellow will do in a pinch. Adjust according to your taste!
0.25 cup shredded Cheddar cheese: Talk about melty goodness. Swap it out for mozzarella or even a pepper jack for a little kick!
1 large egg, beaten: This acts as a binder. If you’re keeping it vegan, you could try a flax egg or even some mashed potatoes!
1 teaspoon minced garlic: Fresh is best, but if you’re in a hurry, garlic powder can be a good stand-in.
0.25 teaspoon salt: Just a couple pinches will do to start; you can always adjust later.
0.25 teaspoon red pepper flakes: This adds a little heat! Feel free to leave this out if your family isn’t into spice.
0.25 teaspoon ground black pepper: Use more or less to taste!
0.25 teaspoon chopped fresh parsley: Totally optional, but it adds a lovely touch.
1 pinch onion powder: For that extra onion boost, totally worth it!
1 tablespoon vegetable oil: You’ll need this for frying. Avocado or olive oil works too!
And there you have it, a simple, handful of ingredients that you probably have lying around the kitchen!
How to Make Rice Patties
Now, let’s get cooking! I promise, it’s super simple and oh-so-satisfying!
Mix It Up: In a large bowl, combine the cooked rice, chopped onion, shredded cheese, beaten egg, minced garlic, a couple pinches of salt, red pepper flakes, black pepper, parsley, and onion powder. Get in there with your hands (clean hands, of course!) or a sturdy spoon, mixing until everything is well combined. You’ll want a nice, sticky consistency. Cover the bowl with plastic wrap and pop it in the fridge for about 30 minutes. This is key! It helps the patties hold their shape when frying.
Form the Patties: Once the mixture has chilled, take it out and grab a handful of the rice mixture. Shape it into a patty, about ½ inch thick, and repeat until you’ve formed all the patties, usually about 4.
Fry Away: Heat a skillet over medium-high heat and add the vegetable oil. Once hot, carefully place the patties in the pan. Fry them for about 5 minutes on one side, or until they are golden brown and crispy, then flip them and cook the other side for another 5 minutes. You want them to be super crispy on the outside and soft on the inside. Oh, the smell is incredible!
And voilà! Delicious rice patties are ready to devour!
If you loved this recipe, be sure to check out my easy cajun rice or my flavorful Mushroom Rice!
Why This Recipe Works
Quick & Easy
This fabulous Rice Patties recipe comes together in under 30 minutes! No complicated steps or fancy techniques required, making it perfect for busy weeknights!
One Bowl Wonder
Everything mixes together in just one bowl, which also means you’ll have minimal cleanup afterward. Yes, please!
Budget-Friendly
Using leftover rice and pantry staples makes this a budget-friendly option for those nights when you’re trying to save a buck but still want to whip up something tasty.
Customizable
The recipe is so adaptable! You can use whatever ingredients you have on hand. Leftover veggies? Toss ’em in! Different cheese? Go for it!
Comfort Food
These patties are loaded with tons of flavor, warm and crispy. It’s like a hug for your taste buds! Hello, comfort food!
Serving Suggestions
How to Serve This Rice Patties: I like to serve these with a nice side salad or some steamed veggies. They also pair beautifully with a dip, think ranch, sriracha mayo, or even guacamole, because why not? You could also sandwich them between some nice, crusty bread for a delicious lunch!
Storage and Reheating
So, what to do with leftovers? If you have any (it’s usually a rare occurrence), you can store them in an airtight container in the fridge for about 3-4 days. To reheat, simply pop them in the skillet over medium heat until warm and crispy again.
And yes, you can absolutely freeze these patties! Just let them cool completely before transferring to a freezer bag. They should keep well for up to 3 months. When you’re ready to eat, reheat them straight from the freezer in the oven or skillet, and they’ll taste almost as good as fresh!
If you’ve never tried making rice patties before, I highly recommend giving this recipe a shot! It’s unbelievably satisfying to create something delicious from seemingly simple ingredients! Plus, kids love them, which is always a huge bonus. So, whether you’re using up leftover rice, trying to put something on the table in a pinch, or just looking for a lovely comfort food dish, these rice patties got you covered!
Happy cooking! And for more recipes, follow us on Pinterest.
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Rice Patties
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These delicious Rice Patties come together in about 30 minutes and are perfect for a quick weeknight dinner. Versatile and customizable, they are sure to be a family favorite.
Ingredients
- 1 cup cooked rice
- 0.5 small onion, chopped
- 0.25 cup shredded Cheddar cheese
- 1 large egg, beaten
- 1 teaspoon minced garlic
- 0.25 teaspoon salt
- 0.25 teaspoon red pepper flakes
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon chopped fresh parsley
- 1 pinch onion powder
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine the cooked rice, chopped onion, shredded cheese, beaten egg, minced garlic, salt, red pepper flakes, black pepper, parsley, and onion powder. Mix until well combined.
- Cover the bowl and refrigerate for 30 minutes.
- Shape the chilled mixture into patties, about ½ inch thick.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the patties for about 5 minutes on each side or until golden brown and crispy.
Notes
Serve with a side salad, steamed veggies, or a delicious dip. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg