Sticky Rice Egg Cakes (Kao Niaow Ping Choup Kai)

  • 300 gms (10½ oz) Steamed Sticky Rice
  • 2 Eggs
  • 1 Tablespoons Fish Sauce
  • 1/3 Teaspoon Black Pepper
  • 1/3 Teaspoon Salt
  • 2 Tablespoons Oil
  1. Beat the eggs with the salt, pepper, and fish sauce.
  2. Put a little oil into a frying pan over a high heat.
  3. Take a handful of pre-cooked cold sticky rice and flatten it out to a circle about 2 cm (4/5 in) thick .
  4. Dip the rice into the beaten egg, and fry in the hot pan, turning frequently until cooked.