I actually woke up early enough this morning to have the wherewithal to make breakfast. (Usually that falls to TF during the week.) I figured that since we had some leftover rice in the fridge, I'd give these rice pancakes a go. They're a bit fragile and tricky to flip, but I'm happy with how they came out overall. I had mine with a bit of scallion-soy sauce, TF had hers with ssamjang, while the Kidlet opted for plain, unadulterated pancakes (though I suspect she would've taken some ketchup on them if we'd offered).

Rice Pancakes

Slightly adapted from Aaron & Claire

Ingredients

• 2-4 slices of bacon or veggie bacon
• 1 small onion, chopped
• 1-2 green onions, chopped
• 1 carrot, grated
• 1 c. cooked rice
• 2-3 eggs
• 1 tsp. chicken or vegetable stock concentrate
• 1/4 tsp. black peppercorns, ground
• 1-2 fresh red chilies, sliced on the bias (optional)

Directions

1. Cook the bacon.
2. While the bacon in cooking, chop/grate your veggies and combine them in a bowl.
3. Chop the bacon and add it to the bowl along with the rice, eggs, stock concentrate, and pepper and mix well.
4. Heat a bit of oil in a pan and spoon in some of the rice mix.
5. Flatten the mixture into a pancake. If using chilies, press a few slices into the top of the pancake.
6. Cook until the underside is lightly browned.
7. Carefully flip the pancake and brown the other side.
8. Remove cooked pancake from the pan and repeat with remaining rice mix. (You can cook 2-4 at a time depending on the size of your pan and pancakes.)
9. Serve with your favourite sauce: soy sauce, ssamjang, sriracha, hoisin, ketchup, mayo, etc.