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Crispy Rice Cakes with Easy Spicy Peanut Sauce

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Transform leftover rice into crispy, golden patties with a bold, spicy peanut sauce. This quick and easy recipe turns humble pantry staples into a crunchy, satisfying meal or snack in under 20 minutes.

Ingredients

Scale
  • 3 cups cooked white rice, cooled (day-old is best)
  • 2 tablespoons all-purpose flour (or rice flour for gluten-free)
  • 1 large egg, lightly beaten (or 1 tablespoon flaxseed meal mixed with 3 tablespoons water for vegan)
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper (or black pepper)
  • 2 to 3 tablespoons vegetable oil (for frying; avocado or canola oil recommended)
  • ¼ cup creamy peanut butter (natural preferred)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice (fresh preferred)
  • 2 to 3 tablespoons warm water (to thin sauce)
  • 1 teaspoon sesame oil (optional)
  • Additional chopped green onions (for garnish, optional)
  • Toasted sesame seeds (for garnish, optional)
  • Fresh cilantro leaves (for garnish, optional)
  • Thinly sliced red chili (for garnish, optional)

Instructions

  1. Make the peanut sauce first: In a small bowl, whisk together peanut butter, soy sauce, sriracha, honey, and lime juice. Add warm water one tablespoon at a time, whisking until smooth and pourable. Stir in sesame oil if using. Taste and adjust seasoning. Set aside.
  2. Prepare the rice mixture: In a medium mixing bowl, combine cooled rice, flour, beaten egg, chopped green onions, salt, garlic powder, and white pepper. Mix with your hands or a spatula until evenly distributed. The mixture should be sticky and slightly clumpy.
  3. Shape the cakes: Scoop about ⅓ cup of the rice mixture into your hands. Press firmly into a patty about ½-inch thick. Really squeeze it to help the cakes hold together. Place each formed patty on a clean plate or cutting board. You should get 6 to 8 cakes.
  4. Heat the oil: Pour vegetable oil into a large non-stick skillet and set over medium-high heat. Let it heat for about 2 minutes. Test by dropping a tiny piece of rice into the oil—if it sizzles immediately, it’s ready.
  5. Fry the cakes: Carefully place 3 to 4 patties into the hot oil, leaving space between them. Cook for 3 to 4 minutes on the first side, until deep golden brown and crispy. Flip gently and cook for another 3 to 4 minutes on the second side.
  6. Drain and repeat: Transfer cooked cakes to a paper towel-lined plate. Repeat with remaining patties, adding more oil if needed. Keep cooked cakes warm in a 200°F oven while finishing the batch.
  7. Serve immediately: Arrange crispy rice cakes on a plate, drizzle generously with spicy peanut sauce, and sprinkle with green onions, sesame seeds, and cilantro if using. Serve warm.

Notes

Use cold, day-old rice for best texture. Press rice patties firmly to prevent crumbling. Let pan get hot before frying to ensure crispiness. Peanut sauce can be made ahead and keeps for up to a week in the fridge. For baked version, place shaped cakes on parchment-lined baking sheet, brush with oil, and bake at 400°F for 15-18 minutes, flipping halfway.

Nutrition

Keywords: crispy rice cakes, spicy peanut sauce, leftover rice, easy appetizer, vegetarian, gluten-free option, vegan option, quick snack

Find it online: https://emacrave.com/crispy-rice-cakes-with-easy-spicy-peanut-sauce/