Crispianity: Crispy Broken Rice Cakes With Shiny Snap Peas

crispianity_snappeas
Adeena Sussman•

In my entirely unscientific recent survey, approximately 63 percent of Chinese takeout/delivery white rice gets thrown out after a couple of days in the fridge. That's why this recipe is doubly pleasing: You get to use up that rice, and the result is a beyond-crispy cake that adds texture to anything it's served with. By flattening the rice into a disc and frying it in a pan for a good long spell, the rice loses its moisture and gains a golden shell that can be served whole as a bed for stir-fry, or broken up like croutons. Either way, you — and that rice — win.

Crispianity: Crispy Broken Rice Cakes With Shiny Snap Peas
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Prep Time
10
minutes
Cook Time
40
minutes
Servings
2
crispianity_snappeas
Total time: 50 minutes
Ingredients
  • 2 cups cooked, starchy rice (leftover Chinese takeout rice is perfect)
  • 1 teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 6 tablespoons vegetable oil
  • 1/2 cup low-sodium chicken stock
  • 3 tablespoons fermented black beans
  • 2 tablespoons light soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 shallot
  • 1 small shallot
  • 1 teaspoon garlic
  • 1/2 pound snap peas
  • 1 red bell pepper
  • 1 teaspoon black sesame seeds
Directions
  1. :::rice cake:::
  2. In a medium bowl, toss the rice with the salt and cornstarch.
  3. In a six-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop 1 cup of the rice mixture into the skillet and cook, pressing down until a cake is formed and the underside is golden and crisp, 7-8 minutes. Using a large metal spatula, flip the rice cake, adding 1 tablespoon of oil before you let the uncooked side have contact with the skillet.
  4. Cook until the underside is golden and crisp, 6-7 minutes. Slide the cake onto paper towels to drain and repeat with the remaining rice and oil.
  5. :::snap peas:::
  6. In a small bowl, whisk together the chicken stock, black beans, soy sauce, and cornstarch.
  7.  
  8. In a medium wok or skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook until fragrant, 1 minute.
  9. Add the snap peas and peppers and cook until tender-crisp, 2 minutes. Add the reserved sauce and cook until it’s reduced, 1-2 minutes.
  10. Serve over the rice cakes, or break up the cakes and toss them into the peas and peppers.
 
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