Savory Chicken And Vegetable Rice Pancakes Recipe

About this recipe

Start your morning with Savory Chicken and Vegetable Rice Pancakes, a unique and flavorful breakfast that combines tender chicken with crispy, golden rice pancakes. These Asian-inspired pancakes are loaded with fresh vegetables like carrots and green beans, seasoned with aromatic garlic, ginger, and soy sauce for a burst of umami. Each bite offers a delightful texture—crispy on the outside and tender on the inside. Not only are they delicious, but they also pack 37 grams of protein per serving, making them a nutritious choice to fuel your day. Whether served with a side of soy dipping sauce or enjoyed plain, these pancakes are perfect for a hearty, gluten-free breakfast. Simple to prepare and bursting with flavor, they’re a great way to switch up your morning routine while keeping it wholesome and satisfying.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• - Frozen Mixed Vegetables

Instructions

1. 1. Finely chop the chicken breast into small pieces and set it aside.
2. 2. Peel and grate the carrot, chop the green beans finely, and slice the spring onions thinly.
3. 3. Mince the garlic and ginger into a fine paste using a knife or mortar and pestle.
4. 4. In a large mixing bowl, combine cooked rice, rice flour, chicken, vegetables, garlic-ginger paste, soy sauce, sesame oil, chili flakes, salt, and pepper.
5. 5. Mix the ingredients thoroughly to form a thick pancake batter. Add a little water if the mixture feels too dry.
6. 6. Heat a non-stick pan over medium heat and add a small amount of cooking oil to coat the surface.
7. 7. Scoop a ladleful of the batter onto the pan and flatten it gently to form a pancake about 1 cm thick.
8. 8. Cook the pancake for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.
9. 9. Repeat the process with the remaining batter, adding more oil as needed.
10. 10. Once all pancakes are cooked, transfer them to a serving plate and garnish with some chopped spring onions.
11. 11. Serve the savory pancakes hot with a side of soy dipping sauce or plain chili sauce.