Lunch: Rice & Egg Cake with leftover chicken

I had some rice left over from last night’s meal—basmati rice cooked with saffron and a couple cloves of garlic. I heated some butter (should have looked for the oil, I suppose, but didn’t) in the small sauté pan and put a tall metal egg ring (or cookie cutter?) into it.

Scrambled an egg with white pepper, sea salt, and onion powder, and poured about half of it into the egg ring. Next, I took spoonfuls of rice and packed it into the egg ring until it was nearly full, and then poured in the rest of the scrambled egg, mixing it slightly, so it would soak in.

When it looked as though it had cooked and firmed up a bit, I got a spatula under the egg ring and flipped it over, so the other side would cook. When the rice cake was done cooking, I turned it out of its ring and then onto the plate. Tasted really good!

Next time, I think I want to add some milk to the egg in hopes that it will do a bit more in the way of holding the rice cake together. I think that adding a chopped bunching onion would add more to the flavor than the onion powder. A touch of freshly chopped chives might be good, also. Maybe paprika, coarse ground pepper, or both? Worth experimenting with, at any rate.

For the meat, we had leftover rotisserie chicken breast. Al ate some of the potato salad, but did taste the rice cake. I ate most of the rice cake, but did take just a smidgen of potato salad.