Crispy rice cakes from the oven

Ingredients for 1 servings:

• 250 g rice
• 3 eggs
• 1 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours

ideal for using up leftover cooked rice, without fat and unpleasant odors

Cook the rice according to the package instructions, preferably the day before, until al dente, let it cool, and store it in the refrigerator overnight. Whisk the eggs. Season with soy sauce, salt, and pepper, and mix everything well with the cooked rice. Line a baking tray with baking paper and spread the rice mixture evenly, about 1 cm thick. Then bake the rice in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, until the rice is crispy but not too dry. Once cooked, cut the rice into cookie-sized pieces with a knife. Tip: Depending on your taste, you can season the rice with the egg mixture with other spices such as curry powder, paprika, soy sauce, etc. You can also mix some grated cheese, diced ham, peas, and other finely chopped and cooked vegetables into the rice.