Training Snax- Allen Lim's Rice Cakes (breakfast style)
  • 2 cups uncooked sticky rice, such as Calrose or sushi rice
  • 3 cups water
  • 8 ounces bacon (about 6 slices)
  • 4 eggs
  • 4 tablespoons soy sauce
  • 4 tablespoons brown sugar
  • Special equipment:
  • rice cooker
  • 10x10 pan
  • parchment+foil wrap
  1. Combine rice and water in a rice cooker. While it's cooking, chop bacon into small pieces and fry in a medium skillet until crispy. Drain on paper towels.
  2. Drain off most of the fat in the skillet, leaving about a tablespoon. Scramble the eggs and cook in the bacon fat.
  3. In a large bowl (I use the rice cooker bowl) combine cooked rice, bacon, eggs, soy sauce and a couple tablespoons of brown sugar. Stir until well combined and press into a 10x10 baking dish. Sprinkle additional brown sugar across the top and refrigerate until thoroughly chilled.
  4. Cut the cold rice into 10 pieces (I cut them once down the middle, then 5 times across.)
  5. To wrap:
  6. Cut a 6" x 9" square of parchment wrap. Assuming you're working with a roll 12" wide, cut a 9" piece then make a perpendicular cut down the middle.
  7. Place the rice cake in the center of the paper, then fold up the long edge so that it goes across the center. Pull the other side tight across the center and fold a narrow strip over, this will make it easy to unwrap later.