recipes / vegetables



After cooking the delicious sticky pork recipe posted earlier this week I was left with a pot of uneaten sticky rice that I was determined not to waste. Hence rice burgers. I confess to feeling rather inspired by this recipe – not only is it incredibly easy but it’s another great way of eating leftovers that we would typically throw in the bin.

The night I trialled this recipe we had my mother-in-law and sister-in-law staying with us. Gathered round our little kitchen table I served up the rice burgers with a melange of Asian greens and carrots sautéed in fish sauce and soy. We plonked down all the cupboard condiments in the centre of the table and helped ourselves to dollops of oyster sauce, drizzles of sesame oil (delicious) and variations of chili oils and soy sauces. Together with the crispy rice burgers we all agreed this was a delicious meal worthy of the blog.

Do try it next time you have leftover sticky rice and tell me what you think!

CLICK HERE to see this recipe as part of a ‘pork’ meal plan.

Makes: 2 large or 4 small patties

Prep time: 20 minutes maximum

1 cup sticky rice
2 spring onions
1cm piece ginger
6 coriander stalks
1 long green chili (optional)
Oil of your choice for frying (avoid olive oil)

2 eggs
1 tbsp butter

1 bunch Chinese broccoli (substitute with Pak Choy or similar dark leafy green)
2 tbsp fish sauce
2 tbsp soy sauce
Crushed chilies (optional)


If you’re using leftover sticky rice then you’ll already have cooked rice in the fridge. If not, cook the rice as per packet instruction and leave to thoroughly cool in the fridge before using.

Finely chop the spring onions, ginger, coriander stalks and green chili and place in a large mixing bowl with the cold sticky rice, before forming into 2-4 even patties. Season with salt.

In a non-stick frying pan heat a little oil over a medium-high heat and cook the rice burgers until golden and crispy on both sides (about 5-6 minutes).

Meanwhile, in a large pan heat a small amount of oil over a medium high heat and flash fry the Chinese broccoli until the leaves begin to wilt (2-3 minutes). At this point add in the fish sauce, soy sauce and crushed chilies. Fry for a further minute before serving on top of the rice burgers.

In a separate pan fry two eggs in butter. I’ve said this before, but I absolutely subscribe to the wise words of one Marco P-W who poaches eggs in butter. Take that as you will.

Serve immediately.



I really like the simplicity of the burgers as are, but coriander leaves or sweetcorn might be nice additions.


Poached chicken breast.

A dipping sauce of equal parts black/malt vinegar to chili oil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s