RCI-VG.004.1133.001
Rice Medallions
Rice Medallions from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine shredded carrots, red bell pepper, julienned leek, and shredded zucchini in a large mixing bowl.
2
Add the cooked brown rice, minced garlic, salt, and ground white pepper to the vegetables and mix until evenly distributed.
3
Pour the slightly beaten eggs over the rice mixture and fold gently until all ingredients are well combined and the mixture holds together.
4
Divide the mixture into 8 equal portions and form each into a flat medallion or patty approximately ½ inch thick, working gently to avoid compacting too firmly.
5
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
6
Working in batches if necessary, carefully place the rice medallions in the hot oil and cook for 4–5 minutes until the bottom is golden brown and crispy.
5 minutes
7
Flip the medallions carefully and cook the other side for 3–4 minutes until golden brown and crispy.
4 minutes
8
Transfer the cooked medallions to a paper towel-lined plate to drain any excess oil.
9
Serve the rice medallions warm, either as a main course or as a side dish.