Chinese Jasmine Rice Fritters with Vegetables Recipe
Jasmine rice fritters with vegetables are a clever way to use up yesterday’s rice. In China nothing goes to waste – cooked rice is turned into snacks you can take to work or school. These fritters are crispy on the outside, soft inside, and full of colorful vegetables. They taste great with soy sauce or a sweet-and-spicy dip.
These Chinese-style fritters turn leftover jasmine rice into a new, satisfying dish. The contrast between the crispy exterior and soft, tender center, plus the colorful vegetables, makes them appealing both in taste and appearance. They are easy to pack, reheat well, and are perfect for using up what you already have in the fridge.
Chef's tips
Use rice that has been chilled in the fridge – it is drier and holds together better than freshly cooked rice. Don’t skip the starch, as it helps the fritters keep their shape. Fry over medium heat so they have time to cook through without burning on the outside. If the mixture sticks badly to your hands or spoon, lightly oil them before shaping the fritters.
How to serve
Serve the fritters with soy sauce, sweet chili sauce, or a simple dip made from mayonnaise and sriracha. They pair well with a light Asian-style salad with cucumber and sesame. You can also serve them as a side dish to stir-fried vegetables or a simple miso soup.
Ingredients
- cooked jasmine rice preferably from the previous day - 350 g
- eggs - 2 pieces
- carrot grated on a fine grater - 1 piece
- frozen green peas about 1/2 cup, thawed - 60 g
- onion finely chopped - 2 pieces
- soy sauce - 1.5 tablespoons
- potato or corn starch helps bind the fritters - 2 tablespoons
- oil - 3 tablespoons
- pepper - 0.25 teaspoons
- salt to taste, carefully, as soy sauce is salty
Preparation
- If the rice is very compact, mash it with a fork to separate the grains. You can warm it slightly in the microwave to make it easier to mix.
- Grate the carrot on a fine grater. Finely chop the spring onion. Thaw the peas and drain off any excess water.
- In a large bowl, mix the rice, carrot, peas, spring onion, soy sauce, pepper, and starch.
- Add the eggs and mix thoroughly with your hand or a spoon until you get a thick, sticky mixture. If the mixture is too runny, add 1 more tablespoon of starch; if it is too dry and doesn’t hold together, add 1 tablespoon of water.
- Heat a thin layer of oil in a frying pan over medium heat. Scoop the mixture with a spoon and form small fritters in the pan, flattening them slightly.
- Fry the fritters for 3–4 minutes on each side, until golden and crispy around the edges. Do not flip them too early so they don’t fall apart.
- Place the fried fritters on a plate lined with paper towel to remove excess oil.
- Serve warm with soy sauce or your favorite sweet-and-spicy dipping sauce.
Storage
Placuszki przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić w jednej warstwie, a potem przełożyć do woreczka i podgrzewać bez rozmrażania w piekarniku.
