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Whoopsie Rice Foo Yung

Yields6 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins


 1 Leek; Trimmed (Approx 2 Cups Chopped)
 4 cups Leftover Sticky Rice (Short Grain)
 2 Cloves Garlic
 1 tsp Sesame Oil
 1 tbsp Bragg's Liquid Aminos
 2 tbsp Cilantro; Chopped
 1 tsp Crushed Red Pepper (Optional)
 2 Scallions; Chopped
 1 cup Carrot Pulp
 1 tsp Garlic Powder
 1 tsp Onion Powder
 ½ tsp Black Pepper
 ½ tsp Salt
 2 tbsp Black Sesame Seeds
 1 Sesame or Neutral Oil for Cooking

Chop the leek, mince the garlic and sautee in 1tsp sesame oil on Low for about 5 minutes.


Add leek/garlic to other ingredients - saving the rice for last. Mix thoroughtly. It should be a dough-like consistency.


If your pancake is too wet, try adding a little chickpea flour! This can happen if your rice was too waterlogged... no biggie! #justwingit


Smash into pancake sized patties. Approx 1/2" thick and 5" wide.


Grease the pan with a little oil... you don't need a ton or it'll be a greasy mess! Cook on MED for 4-5 minutes per side. Depending on your stove really.... what your'e looking for is a medium-brown crispy crust!


Serve hot; dunking in your favorite dumpling or soy sauce!

Nutrition Facts

Serving Size 1

Servings 0