2 Ways to Make Delicious Fried Rice Flour from Leftover Rice: Crispy Outside, Creamy Inside

Grinding Rice and Leftover Rice

Rice should be rinsed clean and soaked for about 8 hours or overnight.

Then, drain the soaked rice, put the rice into a blender along with 1 cup of leftover rice, and 600ml of filtered water. Blend at medium speed for about 2 – 3 minutes until the rice is smooth.

Mixing the Fried Flour

From the mixture of ground rice and leftover rice, sift into a bowl, add 1/2 cup of starch, and 1/2 teaspoon of salt, then use a spoon to stir the mixture evenly.

Steam the batter

You prepare a mold, coat a thin layer of oil on the mold, then pour the batter mixture into the mold and steam for about 45 minutes until the batter is cooked.

When the batter tray is cooked, let it cool and put it in the refrigerator for about 6 hours.

Cut the batter

Next, you take the batter tray out of the refrigerator, turn it out onto a cutting board, and cut it into bite-sized pieces, about 2 finger lengths.

Fry the dough

Place a pan on the stove over medium heat, add 2.5 tablespoons of cooking oil to the pan, wait for the oil to heat up, then add the fried dough and fry for about 5 minutes until both sides are golden, then remove and drain the oil.

Crack 4 eggs into a bowl, add chopped green onions and mix well.

Next, pour off some of the oil in the pan and place it back on the stove over medium heat, add 1/4 of the fried dough to the pan, then pour 1/4 of the egg mixture over the dough.

Wait 1 minute, then flip the dough, wait another minute, then turn off the heat and transfer to a plate, continuing with the remaining dough.

Finished Product

With just a few simple steps, you have completed a delicious, visually appealing, and attractive fried dough made from leftover rice.

The fried dough piece is crispy on the outside and soft and fatty on the inside, enhanced by the rich taste of eggs, making it very tasty. You can dip it in soy sauce and serve it with pickles to enhance the flavor of the dish!

Make Pickles and Dipping Sauce

Peel the carrots and white radish, then wash them clean with water, and shred them into thin strips to soak in diluted saltwater for about 10 minutes.

After 10 minutes, rinse the shredded carrots and white radish with clean water twice, squeeze dry, and place them into a bowl. Mix with 2 tablespoons of vinegar and 1.5 tablespoons of sugar, mix well and let the pickles soak for 20 minutes.

Prepare the dipping sauce with the recipe of 3 tablespoons of soy sauce, 1 tablespoon of sugar, and 3 tablespoons of water, stir well and add 1 chili if you like it spicy.

Mixing the dough

Put 2 bowls (rice bowls) of cold rice into a bowl, use a pestle to mash the rice for about 5 minutes. When the rice grains are slightly broken, mix in 2 tablespoons of tapioca flour and 1 tablespoon of rice flour.

Use your hands to knead until the dough forms a cohesive mass, no longer falling apart.

Shaping the dough

To make it easier to roll out the cold rice mixture, divide the dough into 2 portions.

Sprinkle a little tapioca flour on the flat surface, place the cold rice mixture on top, sprinkle a bit more tapioca flour, and use a round water bottle (or a rolling pin) to flatten the dough, aiming for a thickness of about 1/3 of a finger’s width.

Use a knife to cut the dough into squares approximately the size of 2 finger widths, or you can cut them according to your preference.

Fried Batter

Beat 1 egg into a bowl (rice bowl), season with 1 teaspoon of seasoning and 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, and 1 tablespoon of water, and mix well.

Wash the green onions or chives, chop them finely, and add them to the egg bowl.

Place a pan on the stove, add 100ml of cooking oil, turn the heat to medium, then gradually add the shaped batter mixture to fry. Fry until the surface of the batter turns slightly golden, then pour in the egg mixture.

Fry each side for about 2 – 3 minutes, then flip to cook evenly. Once the egg is golden, turn off the heat.

Final Product

Fried flour from leftover rice may have a “unique” preparation method, but the flavor is no different from that of a restaurant; the flour is not too hard, blending beautifully with the rich aroma of eggs, making it very delicious.

When eating fried flour, you should add pickled vegetables on top, then drizzle some sweet and spicy soy sauce over it, ensuring that everyone in the family will love it.

Prepare the ingredients

Wash the chili, remove the stem, and chop finely.

Peel the papaya and carrot, wash them thoroughly, drain, then shred and set each type aside.

Mix the soy sauce

You put 4 spoons of soy sauce, 4 spoons of sugar, 2 spoons of coconut water, and 4 spoons of filtered water into a bowl, then stir well.

Cook the soy sauce

Next, you place a pot on the stove and set the heat to medium, wait for the pot to heat up, then add the mixed soy sauce and bring to a boil.

When the soy sauce mixture reaches a boil, you add 2 spoons of rice vinegar, 1/2 teaspoon of salt, and stir well.

You taste and adjust the seasoning, then add chopped chili to finish.

Final Product

Place the fried dough on a plate, add shredded papaya, shredded carrot, and one tablespoon of chili sauce into the dipping sauce bowl to enjoy. The fried dough with colorful papaya and carrot is fragrant and extremely enticing.

Taste a piece of fried dough, and you will immediately feel its crispiness, deliciousness, and the sweet flavor of papaya and carrot, crunchy and soaked in the sour, spicy, salty, and sweet dipping sauce.