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Crispy Pan-Fried Chicken and Veggie Rice Bites Recipe

Pan-Fried Chicken and Veggie Rice Bites

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 cups Cooked rice Chilled, preferably day-old
  • 8 oz Ground chicken Lean
  • 1/4 cup Carrots Finely diced
  • 1/4 cup Peas Frozen or fresh
  • 1/4 cup Corn kernels Canned or frozen
  • 2 tbsp Fresh chives Finely chopped
  • 2 Eggs Large, beaten
  • 1 tbsp Soy sauce Low-sodium preferred
  • 1 tsp Sesame oil Toasted
  • 1/2 tsp Garlic powder
  • 2 tbsp Cooking oil Canola or vegetable oil, for pan-frying

Instructions
 

  • In a large mixing bowl, combine the cooked rice, ground chicken, diced carrots, peas, corn, and chopped chives.
  • In a small bowl, whisk together the eggs, soy sauce, sesame oil, and garlic powder.
  • Pour the egg mixture over the rice and chicken mixture. Stir thoroughly until all ingredients are evenly coated and the mixture holds together slightly.
  • Scoop out 2 tablespoons of the mixture at a time and shape into small, firmly packed round patties.
  • Heat the cooking oil in a large skillet over medium heat.
  • Carefully place the patties into the hot skillet. Pan-fry for 4 to 5 minutes on each side until golden brown, crispy, and the internal temperature of the chicken reaches 165°F.
  • Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately.