Zucchini Fried Rice Pancake recipe - ingredients, nutrition and when to eat it
Zucchini fried rice pancakes combine rice and zucchini with egg and are pan-fried until golden.
Zucchini fried rice pancakes combine rice and zucchini with egg and are pan-fried until golden. The tender rice gets a hint of zucchini’s gentle sweetness, making them a simple choice for lunch or dinner when you have leftover rice.
Vegetables · 20 minutes to cook
Nutrition (per 365.2g serving): 438.8 kcal · protein 13.2g · carbohydrate 72.2g · fat 9.4g · sodium 238mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is cold and firm, microwave it for 30 seconds before mixing so the batter comes together evenly.
Tips: Make several small pancakes instead of one large one. They’re easier to flip and brown nicely all the way to the edges.
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Ingredients (1 serving)
- Rice (white) — 1 bowl
- Zucchini — 0.5 pc
- Egg — 1 pc
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 tsp