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Egg Fried Rice Cakes with Date and Tamarind Chutney Drizzle

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine: Indian-Asian Fusion
  • Dietary Preferences: High-Protein, High-Fiber
  • Cooking Method: Stovetop
  • Skill Level: Easy
  • Meal Type: Main Course

👨‍🍳 Chef's Notes

For optimal results, make sure the rice cakes are crispy before adding the egg mixture. The date and tamarind chutney can be prepared ahead for quick assembly.

⭐ Why This Recipe Works

The combination of crispy rice cakes, fluffy eggs, and the sweet-tangy chutney creates a harmonious blend of textures and flavors. The slow cooking process allows the flavors to meld together beautifully.

🧾 Ingredients

  • 4 rice cakes (80g, 2.8 oz)
  • 2 eggs
  • 2 tbsp date and tamarind chutney
  • 1 tbsp vegetable oil
  • Salt and pepper to taste

🔪 Preparation

  1. In a bowl, whisk the eggs with salt and pepper.
  2. Heat the vegetable oil in a non-stick pan over medium heat.
  3. Place the rice cakes in the pan and cook until crispy on both sides.
  4. Push the rice cakes to one side of the pan and pour the whisked eggs onto the other side.

🥘 Cooking Instructions

  1. Allow the eggs to slightly set before gently scrambling.
  2. Once the eggs are cooked through, carefully place them on top of the crispy rice cakes.
  3. Drizzle the date and tamarind chutney over the egg-topped rice cakes.
  4. Serve hot and enjoy the crispy, savory, and sweet flavors.

⏱️ Timing Breakdown

  • Preparation: 5 minutes
  • Cooking: 15 minutes

📊 Nutrition Facts

  • Calories: 385 kcal
  • Protein: 15g
  • Carbohydrates: 38g
  • Fat: 18g
  • Fiber: 3g

🔄 Variations & Substitutions

  • Low-Carb: Substitute rice cakes with grilled tofu slices.
  • High-Fat: Add a dollop of kewpie mayo on top for a rich flavor.

💡 Pro Tips

  • Ensure the pan is hot before adding the rice cakes to achieve a crispy texture.
  • Use a non-stick pan to prevent sticking and ensure easy flipping.

🌡️ Storage Instructions

Store any leftover rice cakes and egg mixture separately in airtight containers in the refrigerator. Reheat in a pan over low heat until warmed through, then assemble with the chutney before serving.