Brown Rice Cakes

Combine the hot cooked brown rice, minced green pepper, minced red pepper, minced red onion, minced cured country ham, egg, and minced garlic in a large bowl.

Sprinkle the flour, salt, and ground black pepper over the rice mixture and stir until all ingredients are evenly combined and the mixture holds together.

Allow the mixture to cool to room temperature for about 10 minutes, which will help the cakes hold their shape better during frying.

Form the rice mixture into 8 patties (2 per serving), each approximately 3 inches in diameter and 1/2 inch thick, using moistened hands if needed to prevent sticking.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Carefully place the rice cakes into the hot oil and fry for 3-4 minutes per side until golden brown and crispy.

Transfer the cooked rice cakes to a paper towel-lined plate to drain excess oil, then serve warm.