Recipe serves 1 – Andy Hay of Andy’s East Coast Kitchen jazzes up the breakfast routine with this simple crispy rice pancake – sooo good!
15 - 30Min
Place an oiled non-stick pan over medium-high heat. Once you have reached the temperature, drop in 1 cup of left over rice. Using the back of a spatula press down on the rice to form a pancake shape that is about 1 ½ cm thick. Allow the rice to fry until totally crispy. About 5+ minutes. Don’t rush this process. Once the rice is a deep yellow colour, gently flip and fry the second side. Once second side is crispy, remove from pan and set aside.
Using the same pan, crack in an egg. Andy prefers his eggs sunny side up as the yolk makes a lovely sauce for this dish. Once egg is done cooking remove it from the pan and place on top of the crispy rice pancake. Now drizzle over the hoisin and sriracha, followed by the herbs, sesame seeds, and c
Now drizzle over the hoisin and sriracha, followed by the herbs, sesame seeds, and chillies. Serve warm!
