Pan Fried Kielbasa and Caramelized Onion Rice Cakes
Two nights ago we made stuffed bell peppers and had a bunch of left over rice. Yesterday we made sliders (mini hamburgers topped with caramelized onions) and we had a bunch of the caramelized onions left over. I had seen the recipe for pan fried shrimp rice cakes in the Cooking For Isaiah book which gave me this idea, although I made these completely different, that is where I got the idea. After trying the first batch of fried rice cakes, I decided to add some Tamari to the mixture and that added a really nice touch.
What You'll Need
~ 2 cups cooked rice (we like Jasmine Rice)
~ 1/2 cup chopped Kielbasa
~1/2 cup diced caramelized onions
1/2 tsp salt
2 large eggs, lightly beaten
1-2 Tablespoons Tamari (a WAY tastier alternative to soy sauce)
Chop up some Kielbasa
Dice up your caramelized onions
to make caramelized onions, just chop up an onion and saute in vegetable oil over med-high till onions turn golden brown, stirring occasionally
Add the Kielbasa, onion, salt, pepper, beaten eggs and tamari to cooked rice and stir together.
Add some vegetable oil (and I likeadd a tablespoon of coconut oil because it has a higher cooking temperature) to a medium size skillet and heat over medium/medium/high heat. When oil starts to sizzle, use a tablespoon and spoon the mixture into the pan, creating a mound and then use the spoon to flatten out your rice cake a bit.
Let the rice cake cook for about 2 minutes or until golden brown on bottom and then flip over and repeat til golden brown on both sides.
Remove from frying pan and set on paper towel covered cooling rack and then start the next batch.
If bits and pieces of rice start to burn in pan after making a few fried rice cakes, try to scrape out the burning pieces with a spoon or just dump out the oil, wipe clean and then start again with fresh oil.
You could also leave out the Tamari sauce from the recipe and then use the Tamari as dipping sauce when eating.