I came up with Wallpaper Food on a rainy Tuesday when my fridge held only cooked rice, a lonely carrot, and some sad herbs. The name stuck because my kids said the crispy squares looked like wallpaper samples – but they taste way better than any wallpaper!
Advertisements1
This recipe is my go-to for using up leftover rice and veggies. It’s like a savory rice cake with a crunchy edge, perfect for snacking or as a side. You can even shape them into fun patterns if you’re feeling fancy.
The best part? You probably have most of the ingredients already. So let’s turn that boring leftover rice into something you’ll actually crave.
Why You'll Love This Recipe
About the Ingredients
2 cups (400g) cooked white rice (day-old works best)
Day-old rice is drier and crisps up better. If using fresh, spread it on a tray to cool and dry for 10 minutes.
1 cup (150g) finely chopped mixed vegetables (carrot, bell pepper, peas)
Use any veggies you like – zucchini, corn, or spinach also work. Frozen veggies are fine, just thaw and pat dry.
2 large eggs, lightly beaten
Eggs bind the mixture. For a vegan version, use 1/4 cup (60ml) aquafaba or a flax egg.
1/4 cup (25g) grated Parmesan cheese (optional)
Adds a savory umami kick. Substitute with nutritional yeast for dairy-free.
2 green onions, thinly sliced
Adds a mild onion flavor. Chives or shallots work too.
1 tablespoon (15ml) soy sauce
For a salty, savory base. Use tamari or coconut aminos for gluten-free.
1 teaspoon (5ml) sesame oil
Gives a nutty aroma. Toasted sesame oil is best; regular vegetable oil is a neutral substitute.
1/2 teaspoon garlic powder
Adds depth. Fresh minced garlic (1 clove) can be used instead.
1/4 teaspoon black pepper
Freshly ground is better for flavor.
3 tablespoons (45ml) vegetable oil, for frying
Use a neutral oil with a high smoke point like canola or sunflower.
Tips & Tricks
Don't skip drying the rice
Wet rice makes the mixture sticky and hard to shape. Pat it dry with a paper towel.
Press the mixture firmly
Loose packing will cause the cakes to fall apart in the pan. Use a spatula to press down while cooking.
Don't overcrowd the pan
Fry in batches to keep the oil temperature steady and get even browning.
Pro Tips
Step-by-Step Instructions
1. Prep the rice
If using fresh rice, spread it on a baking sheet and let it dry for 10 minutes. If using day-old, just fluff it with a fork to break up clumps.
2. Mix the ingredients
In a large bowl, combine the rice, chopped veggies, beaten eggs, Parmesan (if using), green onions, soy sauce, sesame oil, garlic powder, and black pepper. Stir until everything is well coated.
3. Shape the cakes
Using your hands, form the mixture into 6 equal patties, about 1/2-inch (1.3cm) thick. Press firmly so they hold together.
4. Heat the oil
In a large non-stick skillet, heat the vegetable oil over medium heat (350°F/175°C) until shimmering. You can test by dropping a tiny bit of mixture – it should sizzle immediately.
5. Cook the first side
Carefully place 3 patties in the pan, not touching. Cook for 4-5 minutes, until the bottom is golden brown and crispy. Don't move them too early – they need time to set.
6. Flip and cook
Flip with a spatula and cook for another 4-5 minutes, until the other side is golden brown and the cakes are heated through. Press gently to ensure even browning.
7. Drain and repeat
Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining patties, adding more oil if needed.
8. Serve warm
Serve immediately with your favorite dipping sauce – soy sauce, sriracha mayo, or sweet chili sauce all work great.
Delicious Variations
- Add cooked shrimp or chicken for extra protein.
- Swap the rice for quinoa or cauliflower rice for a low-carb option.
- Top with a fried egg and sriracha for a hearty breakfast bowl.
How to Store Wallpaper Food
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a single layer, then transfer to a zip-top bag for up to 2 months.
Reheating
Reheat in a toaster oven or skillet at 350°F (175°C) for 5-7 minutes until crisp.
Frequently Asked Questions
Q: Can I make this without eggs?
Yes, you can use a flax egg (1 tbsp ground flax + 3 tbsp water) or 1/4 cup aquafaba. The cakes will be a bit more delicate, so handle gently.
Q: Why are my rice cakes falling apart?
Your rice might be too wet or the mixture isn't pressed firmly enough. Dry the rice well and press the patties firmly, and chill them for 15 minutes before frying.
Q: Can I bake these instead of frying?
Absolutely! Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp.
Q: What can I use instead of soy sauce?
Tamari or coconut aminos for gluten-free, or just add a pinch of salt and a splash of Worcestershire sauce for a different flavor.
Q: How do I get them extra crispy?
Use day-old rice and make sure the oil is hot enough (350°F/175°C). Don't overcrowd the pan, and let them cook undisturbed for the full time.
I hope you love these crispy rice cakes as much as my family does! If you try them, let me know in the comments below or tag me on Instagram – I’d love to see your creations. Happy growing!
Wallpaper Food
Wallpaper Food is a fun, crispy rice snack that turns leftovers into a golden, savory treat in just 30 minutes.
🧂 Ingredients
- 2 cups (400g) cooked white rice (day-old works best)
- 1 cup (150g) finely chopped mixed vegetables (carrot, bell pepper, peas)
- 2 large eggs, lightly beaten
- 1/4 cup (25g) grated Parmesan cheese (optional)
- 2 green onions, thinly sliced
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons (45ml) vegetable oil, for frying
📋 Instructions
- 1Prep the rice — If using fresh rice, spread it on a baking sheet and let it dry for 10 minutes. If using day-old, just fluff it with a fork to break up clumps.
- 2Mix the ingredients — In a large bowl, combine the rice, chopped veggies, beaten eggs, Parmesan (if using), green onions, soy sauce, sesame oil, garlic powder, and black pepper. Stir until everything is well coated.
- 3Shape the cakes — Using your hands, form the mixture into 6 equal patties, about 1/2-inch (1.3cm) thick. Press firmly so they hold together.
- 4Heat the oil — In a large non-stick skillet, heat the vegetable oil over medium heat (350°F/175°C) until shimmering. You can test by dropping a tiny bit of mixture – it should sizzle immediately.
- 5Cook the first side — Carefully place 3 patties in the pan, not touching. Cook for 4-5 minutes, until the bottom is golden brown and crispy. Don't move them too early – they need time to set.
- 6Flip and cook — Flip with a spatula and cook for another 4-5 minutes, until the other side is golden brown and the cakes are heated through. Press gently to ensure even browning.
- 7Drain and repeat — Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining patties, adding more oil if needed.
- 8Serve warm — Serve immediately with your favorite dipping sauce – soy sauce, sriracha mayo, or sweet chili sauce all work great.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
