Crispy Brown Rice Cakes with Avocado and Egg

April showers bring May flowers. And rainy rides to work.

Thank god for rain pants, otherwise I would’ve been one soaking mess at the office today. I hate driving, and I hate the majority of Philly’s public transit systems. So unless there’s some kind of lightning zombie apocalypse, you can generally catch me on my bike if I’ve got places to be.

If this sounds like you – invest in some rain pants. I’ve been borrowing a friend’s this week, and they are a savior. You could say they’re kind of like meals like this – good to keep around for when you need to be somewhere quick but still want to treat yourself well.

Okay, so maybe that rain pant / crispy brown rice cake comparison is a bit of a stretch. But both have served me well this past week. Hence, here I am, laying out a thank you to each on my blog today. So be it. I’ll blame the weather on this rambling blog post, if need be.

Let’s cut to the chase. There is certainly no debate around whether or not a ripe avocado is a savior in all lunchtime situations. It is, it is, it is. And if you’ve got brown rice cooked and stored in your fridge, you can use it to turn a breakfast-like combo into an interesting meal like this in no time.

Not dissimilar to avocado toast, this simply swaps the bread for crispy, wholesome rice used as a base and spiced as you desire. Feel free to play around with the toppings, or keep it simple like this. Following April showers, serve with an obligatory side of flowers.

Crispy Brown Rice Cakes with Avocado and Egg

Yield: 4 cakes

Ingredients

  • -4 cups cooked short grain brown rice
  • -6 tsp. soy sauce, divided
  • -2 ripe avocados
  • -1/3 lemon, squeezed
  • -Cumin, to sprinkle
  • -Olive oil
  • -Toasted sesame oil, to drizzle
  • -4 eggs
  • -Salt and pepper, to taste
  • -1/4 cup cilantro, chopped
  • -Hot sauce, optional

Instructions

  1. In a small non-stick pan, make rice cakes, one at a time. Start by lightly coating the bottom of the pan with olive oil over medium-high heat. Once oil is hot, pack a cup of cooked rice into a 1/3-inch thick patty and place in the pan. You can use a spatula to reform it, if needed.
  2. Lightly sprinkle the top side with cumin as you let the bottom side get crispy, cooking about 5-6 minutes, until browned. Use two spatulas to flip the cake. Reform if needed. Drizzle the crispy side with 1 1/2 tsp. soy sauce as you let the other side crisp up, about 5 minutes. Repeat with remaining rice. Set aside.
  3. Mash avocado with squeezed lemon juice, and a few dashes of salt, pepper, and cumin. Divide and spread on top of each cake. Lightly drizzle each cake with toasted sesame oil.
  4. Pan-fry the 4 eggs, over-easy, and place on top of each rice cake. Top with cilantro, and serve with hot sauce, if desired.
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