Go Back

Bacon Fried Rice Cakes

My family loves bacon, fried rice, and rice cakes and I am thrilled to share a fun rice appetizer that combines it all, Bacon Fried Rice Cakes.

Course Appetizer
Cuisine Asian, Asian inspired
Keyword bacon, rice cake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 100 kcal


  • 1 cup uncooked rice
  • 2-3 slices bacon trim fat, chop
  • 1 shallot minced
  • 2 scallions
  • 2 teaspoons oyster sauce or soy sauce
  • 1/2 teaspoon salt
  • 1 egg slightly beatened
  • 2 teaspoons cornstarch mixed with 2 tablespoons water
  • Oil for frying


  1. Cook 1 cup of rice with 2 cups of water according to package instructions, makes 4 cups of rice. When the rice is finished cooking, transfer it to a bowl and allow it to cool down.

  2. Pan fry trimmed and chopped bacon in a nonstick frying pan on medium heat, when the fat renders slightly add minced shallots, when the bacon is crisp and the shallots are soft, add scallions and remove from heat.

  3. Combine the cooled cooked rice, bacon, shallots, oyster sauce, and salt in a large bowl, adjust seasoning to taste. Add egg and cornstarch slurry and mix (if prepping ahead, cover and refrigerate until ready to fry).

  4. Add a small amount (1/2 teaspoon) of oil to the nonstick frying pan on medium heat and swirl to coat. Place a pancake mold on the frying pan and spoon about 1/3 to 1/2 cup of the rice mixture and use the back of a spoon to smooth out the rice and press it down firmly. Fry for about 2-3 minutes, until the bottom is slightly browned.

  5. Use a thin spatula or a pancake turner to slide under the rice cake and pancake mold, move the handle out of the way, flip them over to fry the other side. Fry for another 2 minutes until slightly browned on the bottom. Transfer the rice cake to a platter and remove the pancake mold.

  6. Adjust the heat, time, or amount of rice as necessary for the remaining batches of rice cakes.