Delicious Breakfasts from Around the World with The Island Epicure on The Vashon Loop

Rice and Egg Breakfast Cakes

This breakfast dish is inspired by some of the different breakfasts that we've enjoyed during our travels in various countries. It's a delicious way to use up leftover rice and is perfect for a quick, protein-packed breakfast.


  • 2 cups cooked rice
  • 4 eggs, beaten
  • 2 tablespoons olive oil
  • Hoisin sauce, to taste
  • Sliced fruit of your choice, for serving
  • Green tea or coffee, for serving


  1. In a bowl, mix together the cooked rice and beaten eggs.
  2. Heat a skillet over medium-high heat and add the olive oil. Once the skillet is hot, use a spoon to drop several dollops of the rice and egg mixture onto the skillet to make 3-inch pancake-sized rice cakes.
  3. Cook the rice cakes for about 3-4 minutes on each side or until they're golden brown and crispy. Drizzle some hoisin sauce on top of each rice cake, to taste, and serve with sliced fruit and a cup of green tea or coffee.

Enjoy these tasty rice and egg breakfast cakes for a quick and nourishing start to your day!

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