Chicken Thigh and Vegetable Rice Pancakes
Use Up Your Veggies! Super Simple Rice Pancakes with Chicken Thigh
A super easy rice pancake recipe made with any vegetables you have in the fridge. Delicious and nutritious!
Main Ingredients
- Chicken thigh meat, about 150-200g (adjust to your preference)
- Zucchini, 1/4 medium
- Onion, 1/4 medium
- Green onion, a small amount, finely chopped
- Eggs, 2 large
- Cooked rice, 1 serving (leftover rice works well)
Seasoning & Others
- Salt, 2 pinches (or to taste)
- Black pepper, a pinch
- Canola oil or cooking oil (generous amount)
- Salt, 2 pinches (or to taste)
- Black pepper, a pinch
- Canola oil or cooking oil (generous amount)
Cooking Instructions
Step 1
First, finely chop the chicken thigh meat into bite-sized pieces. Dice the zucchini and onion to a similar small size as the chicken. Finely chop the green onion. Place the prepared chicken, zucchini, onion, and green onion into a large bowl.
Step 2
Next, add the cooked rice and 2 eggs to the bowl. Sprinkle in 2 pinches of salt and a pinch of black pepper. Mix everything together thoroughly with a spoon or spatula until well combined. Mixing until it becomes slightly sticky will help the pancakes hold their shape better.
Step 3
Heat a non-stick pan over medium-low heat and add a generous amount of canola oil or cooking oil. Spoon about 1 tablespoon of the mixture onto the pan, forming small, round pancakes. Flatten them slightly so they are not too thick; this helps them cook through evenly.
Step 4
Once the bottom side is golden brown, carefully flip the pancakes with a spatula and cook the other side until golden brown as well. Cook for about 5-7 minutes in total, or until fully cooked through. Your delicious chicken thigh and vegetable rice pancakes are ready! They are best enjoyed warm.
