Jacques Pépin Makes Rice Cakes with Eggs

Serves 2

“I often have leftover rice—from going to a Chinese restaurant, or just leftover from something I cooked at home, sometimes plain, sometimes seasoned in one way or another—and when I do I like to put it in a skillet to make a kind of rice pancake, which is crusty on the bottom. On top I usually put a couple of eggs at the last minute, to make a great lunch dish.” —Jacques Pépin

Ingredients:

2 tablespoons olive oil
2 ½ cups leftover cooked rice
¼ cup water
salt and pepper
2 extra large eggs, preferably organic
1 tablespoon chives, for garnish

Method:

Heat the oil over medium-high heat in 7 or 9-inch non-stick skillet. Add the rice and water and cook, pressing the rice down with a spoon. Add salt and pepper if needed. Lower the heat to medium and cook until a thick crust forms, about 7 minutes. Flip the rice over and cook an additional minute.

Using the back of a spoon, make two indentations in the rice and crack an eggs into each, grind pepper over the top and cover and cook, until eggs are done, about 2 to 3 minutes.

Slide onto a plate, sprinkle with chives, and serve immediately.

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