| 1. |
For every ~1.5 cup of rice, mix in one egg. There should not be so much egg that the mixture is runny, nor should it be too little egg such that the mixture is dry or foamy. The best way to describe the ideal consistency would be: 'on the runny side of foamy'. |
| 2. |
Heat your skillet over medium heat and melt 1.5 Tbsp of butter. Once the butter is foaming, add your rice mixture and form it into a big, thick patty. The patty should be bigger than the size of your palm, but hopefully not larger than your spatula (if you have too much rice mixture, make a couple of smaller patties). |
| 3. |
When the edges start to brown and the patty begins to solidify, add another 1/4 Tbsp butter pat to the pan and carefully turn your rice patty over and onto the still melting butter pat. |
| 4. |
Once the patty has fully solidified, you are done! Carefully lift it from the pan and onto a plate. Serve with syrup or honey, OR you could top it with a pan-fried steak with pan-sauce and make it the base of dinner! |
| 5. |
NOTE: If you cooked bacon for breakfast, use the bacon fat to fry the patties for an extra special treat! Also, cooking in a cast-iron skillet lends a particularly interesting flavor. |
| 6. |
NOTE: This is a great way to use leftover rice, either from last night’s dinner or from last night’s Chinese or Indian takeout. This might even be good with Biryani or Fried Rice. |