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Fried Rice Veggie Cakes

  • Author: Tessa
  • Total Time: 40 mins
  • Yield: 12 to 14 cakes (about 4 main dish servings) 1x


Gluten free and vegetarian. All the ingredients from fried rice assembled into a glorious crispy-on-the-outside, tender-on-the-inside, veggie-packed savory pancake. The best part? Any grains of rice in contact with the pan develop a nice crispy chew.


  • 1/2 C + 2 T garbanzo bean (chickpea) flour
  • 1 t baking soda
  • 4 large eggs
  • 1 T tamari or soy sauce
  • 1 t (or more) sriracha hot sauce
  • 1/2 C vegetable or peanut oil, divided
  • 1 1/2 C cooked brown rice
  • 1 C finely chopped scallions (about 8)
  • 1 1/2 C coarsely grated carrot
  • 1 C frozen peas (thawing optional)
  • 2 handfuls spinach, finely chopped
  • Kosher or sea salt
  • Optional, for serving: cilantro salad (see below), garlic aioli, peanut dressing, or more hot sauce

Asian cilantro salad (optional)

  • Clean, dry cilantro leaves
  • Dark green scallion tops, thinly sliced
  • Toasted sesame oil
  • Lime juice
  • Kosher or sea salt


  1. Preheat oven to 200 (F) if you plan to keep the cakes warm while frying in batches. Line a plate or baking sheet with a couple layers of paper towels.
  2. In a mixing bowl, whisk together garbanzo bean flour and baking soda. Add eggs, tamari, hot sauce, and 2 tablespoons of the oil and whisk to combine. Gently stir in rice, scallions, carrot, peas, and spinach.
  3. Heat 1 1/2 tablespoons oil in a nonstick or well seasoned cast iron skillet just above medium heat. Use a quarter cup or ice cream scoop to measure out each cake, dropping batter into the pan (about 3 at a time, or as many as will fit without crowding). After a minute, press each cake with the back of a spatula to flatten. Cook another 2 minutes on the first side, or until deep golden brown. Flip cakes over, then cook another 3 to 4 minutes, until golden on both sides and set in the middle. Remove to paper towels and sprinkle with a pinch of salt. Repeat process until all the batter is used up, storing finished cakes in the oven (without paper towels) to keep warm.
  4. Serve with condiments of choice, or the below simple Asian cilantro salad.

Asian cilantro salad

  1. Gently toss cilantro leaves and scallion tops with just enough sesame oil to coat–start small. Squeeze a little lime juice over the salad, sprinkle with salt, and toss to coat evenly in all the dressing ingredients.


Loosely based on my sweet potato kale veggie cakes recipe.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Cuisine: Vegetarian