Crispy Bean Sprout Rice Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing leftover rice with bean sprouts and egg, then pan-frying until golden.
This savory pancake is made by mixing leftover rice with bean sprouts and egg, then pan-frying until golden. It’s crisp around the edges and tender inside, making an easy meal or a satisfying snack.
Vegetables · 15 minutes to cook
Nutrition (per 349.5g serving): 534.9 kcal · protein 15.5g · carbohydrate 69.6g · fat 19.6g · sodium 239.6mg
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 too wet, the pancake may fall apart as it cooks. If the mixture spreads too much, add a little more rice to thicken it.
Tips: Cutting the bean sprouts into shorter pieces makes the pancake easier to flip.
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Ingredients (1 serving)
- White rice — 1 cup
- Bean sprouts — 1 handful
- Egg — 1 pc
- Scallion — 1 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 Tbsp