Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

On the side, serve roasted red peppers with olive oil and chopped fresh thyme.

Recipe by Cooking Light April 2006


Credit: Randy Mayor

Recipe Summary

4 servings (serving size: 2 pancakes)


Ingredient Checklist


Instructions Checklist
  • Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion; cook for 5 minutes or until tender, stirring occasionally. Add rice; cook for 1 minute, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas and grated cheese; cook 2 minutes, stirring constantly. Cover, remove from heat, and let stand 15 minutes.

  • Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended.

  • Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon 1/2 cup rice mixture per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 6 minutes on each side or until the bottoms are browned. Garnish with shaved cheese, if desired.

Nutrition Facts

224 calories; calories from fat 31%; fat 7.8g; saturated fat 2.7g; mono fat 3.2g; poly fat 1.2g; protein 11.7g; carbohydrates 26.4g; fiber 2.7g; cholesterol 115mg; iron 1.4mg; sodium 677mg; calcium 142mg.