We always keep leftovers, even small amounts, and this is the kind of dish that makes use of all the little bits of leftovers in the fridge. This is a quick savory pancake for an easy lunch or dinner. This time, I was working with leftover brown rice, scallions and kimchi (spicy Korean pickled cabbage), but you can use ANY leftover grain, and ANY cooked vegetable.
Leftover Grain Pancake:
- Leftover brown rice (up to 1.5 cups)
- Chopped scallions (2 or 3)
- Chopped kimchi (to taste)
- Eggs (3 or 4)
- Tofu (optional)
Beat the eggs. Mix in the leftover rice, scallions and kimchi.
Heat your largest skillet over medium high heat for a few minutes. Add canola oil to the pan. Ladle in the pancake batter. As tempting as it is, don’t touch the pancake for at least 5 minutes, until it has time to set up with a crust, which will make it much easier to flip. I use the same technique for flipping all large cumbersome items which I am frying—to see a vintage Sustainable Pantry silent video of my flipping technique wrestling a beast of a potato pancake click HERE. After the pancake is flipped, cook for another 5 minutes or so, until cooked through and crisp on the bottom.
The pancake was sliced into 6 pieces and garnished with a slice of tofu and extra kimchi. I served it with a dipping sauce made from 2 parts tamari, 2 parts rice wine vinegar and 1 part sesame oil.
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5 Comments
brilliant! i love ideas like this.. thanks for the post. so glad to see you in my inbox! you’re so creative. i open my fridge and wonder what to do with the stuff!
Hi, just visited your site through CHG—and I think it’s wonderful! Very inspiring, I look forward to future posts!
Do you think this would work with quinoa and broccoli? Any thing you would recommend to do differently with these ingredients? Just thinking about dinner for tomorrow night:) Jennifer
Hi Jennifer:
Thanks for your comment, sorry it took me a few days to reply. I think the leftovers pancake would be great with quinoa and broccoli–the quinoa would give it a nice crunch. I would suggest pre-cooking the broccoli and chopping it quite small. If you did/do try this, let us know how it turns out. Thanks for reading!
So, I ended up using red and white quinoa with broccoli. It came out well and tasted great with the dipping sauce. I ate the leftovers of this cold the next day for lunch. I have been making Spanish egg/potato tortilla for years and never thought to use rice or other grains. Thanks for getting my mind thinking about leftovers in new ways:)
Jennifer