(Yield: 6 servings)
3 eggs, beaten
2 tablespoons Kikkoman Soy Sauce
1/4 cup cornstarch
2 cups cold cooked rice
1/2 cup chopped green onions and tops
4 teaspoons vegetable oil, divided
- Combine eggs and soy sauce; gradually blend in cornstarch (a few small lumps may remain). Stir in rice and green onions.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add rice mixture; spread out evenly to fill bottom of skillet. Cook 5 minutes, shaking skillet occasionally to loosen cake from sides and bottom. Remove cake onto large flat plate.
- Heat remaining 2 teaspoons oil in same skillet. Return rice cake to skillet, uncooked side down. Cook 5 minutes longer, or until golden brown.
- To serve, cut into wedges.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce.
On the purchase of TWO (2) boxes of Kikkoman Panko Bread Crumbs
On any one (1) Kikkoman product.