Rice Burger

There are rice burger recipes, where the burger buns replaced by the padded rice cakes. That sounds interesting!! I can save the leftover brown rice and turn them into something crisp and tasty.

Ingredients

• leftover brown rice    剩糙米
• eryngii mushroom    杏鲍菇
• cabbage    包菜
• cucumber    黄瓜
• garlic    蒜
• black pepper    胡椒粉
• corn flour    玉米粉
• sushi/sashimi soy sauce    寿司/刺身酱油
• rice/ginger wine    米/姜酒
• sugar    糖
• mayonnaise    美奶滋
• Thai sweet chili sauce    泰式甜辣椒酱
• Dijon mustard    法式第戎芥末醬

Steps 

1. Use the spoon to mash the rice so they turn sticky. Place desire portion of the rice on the cling film and mold into ball firmly (mine not packed enough, it turned out crumbled when pan-frying). Flatten the ball to patty shape.    用汤匙捣烂糙米至起黏性。在保鲜膜上放适量的米用力搓捏成紧实的球状(我的因搓得不够紧，煎的时候散开)。稍稍压平米球成肉饼状。
2. Heat up the pan with cooking oil. Place the rice patties in and pan fry until both sides turn to golden brown and set aside.      烧热锅加些食油。把米饼置中间煎至两面金黄备用。
3. Cut the vegetables into desire shape. Chop the garlic.    蔬菜切成喜好的形状。蒜切末。
4. Saute the garlic. Add the eryngii mushroom and stir fried.    爆香蒜。加进杏鲍菇炒。
5. Season with the mixture of rice/ginger wine+sugar+sushi/sashimi soy sauc+black pepper+corn flour. Set aside.    用米/姜酒+糖+寿司/刺身酱油+胡椒粉+玉米粉的混合物调味。煮好备用。
6. Place the eryngii mushroom, cabbage, cucumber, mayonnaise, Thai sweet chili sauce and Dijon mustard between 2 rice patties.    杏鲍菇、包菜、黄瓜、美奶滋、泰式甜辣椒酱、法式第戎芥末醬夹在两片米饼之间。