Crisp bacon and cheese rice cake

crisp bacon and cheese rice cake



1.Heat medium 20cm frying pan, add oil, cook capsicum, bacon and garlic, stirring, until capsicum softens.
2.Combine rice, corn, onion and capsicum mixture in large bowl.
3.Spray same pan with cooking-oil spray. Spoon rice mixture evenly into pan, sprinkle with cheese. Pour egg evenly over rice mixture. Cook, over medium heat, loosely covered with foil or lid, about 10 minutes or until the base is golden brown.
4.Preheat grill.
5.Place pan under grill (shielding handle with foil, if necessary) about 5 minutes or until rice cake is golden and set.
6.Invert rice cake onto board, cut into wedges and serve with a green salad.

You’ll need to cook about ⅔-cup (130g) white medium-grain rice for this recipe. We used calrose rice, but any white medium-grain rice can be used instead.


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