Protein Rich Rice Cakes

Have you every tried making your own rice cakes?  Thanks to my friend Ellie, I discovered making your own rice cakes are not only tastier, but healthier too.  

“Did you know that once white rice is cooked and cooled, it is a much better resistant starch than brown rice”?  I know, right?! White rice is also easier to digest and if you’re a runner, we all know how important this is leading into a big race. Check out this article.

I used Sushi Rice which I purchased from my local buying club Azure but you can also find it in most grocery stores.  I love these not only because they’re easy to prepare, but they are super convenient to grab on the go for a snack…and did I mention they’re healthy too! And delicious!

And becuase they have scrambled eggs and bacon, they are much higher in protein than your traditional rice cakes. Remember, everything is better with bacon so why not rice cakes too!

Let me know what you think!

PROTEIN RICH RICE CAKES (adapted from Ellie from Simply Nourished)

INGREDIENTS:

• 2 cups uncooked rice (sushi or other sticky rice)
• 3 cups water (if using instant pot, 1 to 1 ratio)
• 8 ounces organic nitrate free bacon
• 4 farm fresh organic eggs
• 2 tablespoons of coconut aminos or other low sodium soy sauce
• Raw honey (optional)
• Salt to taste
• Grated parmesan (optional)

DIRECTIONS:

1. Combine rice and water in rice cooker or Instant Pot (if you have one) or cook according to package directions
2. While rice is cooking, chop your bacon and fry in a medium sauté pan
3. When crispy, drain off fat and soak up excess with paper towels.
4. Beat the eggs in a small bowl and than scramble on high heat in the sauté pan. Don’t worry about perfection or over cooking!
5. In a large bowl, combine the cooked rice, bacon, and scrambled eggs.
6. Add the coconut aminos or soy sauce.
7. After mixing, press into an 8 or 9 inch square or round pan to about 1 1/2 inch thickness.
8. Top with drizzled raw honey, salt to taste, and grated parmesan if desired.

[reminder]Do you have an Instant Pot? Do you prefer white or brown rice for training? Have you read about resistant starches? [/reminder]