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Baked Fried Rice Cakes

  • Vegetarian
  • Vegetarian
  • Sides & Stuffing
  • Ready Rice
  • Bake
  • Appetizers
  • 5 - 15 MIN
  • Servings
  • Prep
    10 min
  • Cook
    10 min
  • Hearty


About This Dish

This delicious and easy side dish is perfect for when your main dish needs a little something extra. The combination of our rice and Panko breadcrumbs make for a crunchy, chewy new favorite. 


  • 2 (8.8 ounce) pouches UNCLE BEN’S® READY RICE® Garden Vegetable
  • 4 teaspoons soy sauce
  • ¾ teaspoon sesame oil
  • 2 eggs, lightly beaten
  • 1 cup Panko breadcrumbs

***Special utensils needed: large cookie or ice cream scoop and a 3½-inch round biscuit cutter.


  1. Preheat oven to 350°F, line a large baking sheet with parchment paper and put aside.
  2. Before opening UNCLE BEN’S® READY RICE Garden Vegetable pouches, gently squeeze them to break up any rice clumps. Do not pre-heat pouches.
  3. In a medium sized mixing bowl empty contents of both pouches and break up any clumps that remain.
  4. Add soy sauce, sesame oil, eggs and breadcrumbs and mix until well combined.
  5. Place the round biscuit cutter on the lined pan. Using a large cookie or ice cream scoop, place one scoop of the rice mixture into the mold. Press gently to fill the space evenly. Gently remove the ring (don’t worry if it’s not perfect). Then repeat making at least 10 rice cakes.
  6. Bake for 10-15 minutes and serve warm as a snack or side dish.
  7. Store leftovers, if any in a reusable container placing wax paper between layers. To reheat leftover cakes, place a paper towel over rice cake and microwave for 35-45 seconds.


Amount per serving (5 total)

Calories: 210
Total Fat: 2.5g 4%
Saturated Fat: 0.5g 3%
Trans Fat: 0
Sodium: 960mg 40%
Carbohydrates: 37g 12%
Dietary Fiber: 1g 4%
Sugars: 1g
Protein: 6g
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