I hate mornings. Not that I loathe the actual time of day. Sunrise can be stunning, animals come out to play, and the world is bright and fresh. No, what I despise is the actual getting out of bed portion of it. Leaving your toasty covers for the chill air to shock you awake, and unless it’s sweltering out the air is always chilly compared to the nice pocket of warmth under the blankets. That and the fact that I just don’t seem to function as well at that time of day. No matter what time I go to sleep, 6 am is just early.
Unfortunately, as cook, I have to get out of bed before everyone else. Nightwatch notwithstanding. Because I lack the proclivity for mornings that some do I would much prefer to have something that doesn’t take terribly long to prepare and one way to do that is to work with leftovers.
I often try and have a bit of cooked rice around because, especially on a Japanese boat, the variety dishes that one can make with a little cooked rice are astounding.
“Rice for Breakfast?” a disbeliever asked me.
Rice for breakfast isn’t simply Asian. Far from it, these rice pancakes are one of my childhood favorites. Quick, easy, and requiring minimal preparation these pancakes are perfect boat food. Sometimes I add a little corn or other veggies for variation.
Reef Knot Rice Pancakes
- 2 c cooked rice
- 4 eggs
- 2 t Vegeta or seasoned salt
- 1 T butter (for frying)
- In medium bowl mix eggs, rice, and vegeta
- Let stand 3 minutes
- Melt half of butter in frying pan over medium heat
- Spoon rice batter onto pan and fry each cake until golden brown on the bottom 2-3 minutes
- Flip and cook until golden brown on the other side
These rice cakes can be served hot or cold and are tasty either way