Before you start reading: I was sent a Rice Master by Kambrook Australia to try. The opinions in here are as always my honest ones. Ok, you’re probably going to think I’m mad, but I can’t cook rice. I really can’t. I had an older style, open lid ricecooker and even then I wasn’t cooking rice properly. My brown rice was either slightly over or slightly undercooked and generally speaking kind of burnt to the pan every time. So when I received my Rice Master in the mail, I was excited, but dubious. I mean really, could I finally cook rice? The answer is yes. I have finally joined the rest of the worlds population and I am finally able to properly cook one of the worlds most popular foods. But I couldn’t stop at just cooking some rice, could I? I’ve made some brown rice fried rice fritters…and they are the bomb!
But first, back to the rice cooker. Ok, my previous rice cooker had a lid that didn’t quite fit on the top of the pot and was constantly bubbling over, running down the sides etc. But the Kambrook Rice Master? Well, the lid goes on like a jar and holds all the steam (except for a tiny bit that escapes out of the steam vent) inside, meaning your rice gets cooked to perfection. I’ve cooked sushi rice, brown rice, jasmine rice and also quinoa without any problems. Not only that but, the rice master is much smaller than my previous one. It will cook 5 cups of rice which means 10 cups of cooked rice. Looking at it I was quite shocked about the 10 cups, it’s so much smaller and much more compact. I’ll be keeping it in the kitchen as it is nice and compact and will fit in my pots and pans cupboard (my previous one has been kept downstairs under the stairs).
The rice cooker comes with a cup for measuring the rice and water, a rice paddle and a steamer basket (which I’m planning on doing some dumplings in next week). It switches to keep warm when the rice is cooked so, there’s no worries about messing it up- which is a big sigh of relief for me.
Let’s be honest little people and fried rice equals major mess. So how can you contain the mess but still have the fried rice flavours? Well, you turn it into a fritter. And then they eat it mess free and we all live happily ever after! 😉
I wanted to be sure that the kids would eat these, so I used the usual flavours, but these are so easily adapted, that you can use whatever veg you have in the fridge or whatever you want the kids to eat. I was tempted to pop in some broccoli, but after our week away last week we needed to eat some veggies so I wasn’t risking master 2 deciding that he wouldn’t eat them because he saw a foreign object in them!
So here they are, fried rice fritters, in all their glory and as Miss 4 declared “they’re going in my lunchbox tomorrow!”.
Brown rice fried rice fritters
Yield 20 +
- 1 cup of brown rice, cooked (2 cups when cooked) (I did mine in my rice cooker)
- 2 rashers bacon, thinly chopped
- 2 eggs, whisked together
- 1 zucchini, grated
- 1 carrot, grated
- 1/4 cup soy sauce
- 2 eggs
- 3 tbsps self raising flour
- oil for frying
- Heat a fry pan over high heat and fry the bacon until golden.
- Add 2 tbsps oil of your choice to the frypan.
- Add the two whisked eggs and allow to puff up.
- Flip and cook the other side.
- Remove from the pan and chop up.
- Combine the cooked rice, zucchini, carrot, cooked bacon, cooked egg, soy sauce, flour and uncooked eggs in a large bowl.
- Mix together to combine.
- Using your frypan and oil, over medium heat add tbsps of the mixture to the frypan and fry until golden.
- Flip and fry the other side.
- Serve hot, cold, freeze for another time!