You know that early rice in the fridge? He can become a spectacular meal. This recipe combines the practicality of a frying pan with the creaminess of a filling of water in the mouth. The result is a light, golden fry with that cheese pulling that makes it look like a super elaborate dish.
🛒 Ingredients
For Mass:
2 cups of cooked rice
3 egg shakes
1⁄2 cup of grated carrot
1 tablespoon of grated parmesan cheese
1 teaspoon baking powder
3 teaspoons of chopped green smell
1⁄2 teaspoon calabresa pepper
1⁄2 teaspoon of salt
1 tablespoon of olive oil (a little more to grease)
For Fill:
150 g of grated mozzarella cheese
1 tablespoon cream cheese
50 g of fried bacon in cubes
1 tablespoon of cooked and well chopped broccoli
👩🍳 Preparation Mode
Prepare Fill: In a bowl, mix the mozzarella, the curd, bacon and broccoli. Reserve.
Do the pasta: In another container, add the beaten eggs, rice, carrot, parmesan, yeast, green smell, pepper, salt and olive oil. Shake well until you get a moist, homogeneous mixture.
Mount on the Fryer: Garnish a non-stick pan with olive oil and bring it to the low heat. Pour half the rice dough and spread even with a spoon.
Add Fill: Distribute the mixture of cheese and bacon over the base, leaving a small free edge on the sides not to leak.
Cover and close: Place the rest of the rice dough on top and, with the spoon, set the edges to seal the deep fry.
Doure and Turn: Let it cook in low heat until the base is firm and well golden. Support a large dish on the skillet, turn carefully at once and slide the fry back to brown the other side. Serve immediately!
💡 Gold Tips
The Secret of the Turn: Just try to turn the fry when it's completely loose from the frying pan and with a firm bottom. Using a non-stick skillet and a dish larger than her edge guarantees success without breaking.
Avoid Humidity: You can vary the stuffing using chicken, ham or vegetables, but avoid ingredients with lots of sauce. Very moist fillings make the dough soft and make turning difficult.
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