Crispy Rice Tomato Herb Bowl

Golden crispy rice cakes are having a moment and this version with burst cherry tomatoes, fresh herbs and tangy feta is the one to make.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup fresh basil, torn
• 2 tbsp fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• Salt and black pepper to taste
• 1 lemon, juiced

Step-by-Step Instructions

Step 1: Build the Rice Cake

Press cooled rice firmly into a lightly oiled skillet to form a compact layer. The firmer you press, the crispier it gets. Heat over medium-high heat.

Step 2: Crisp It Up

Cook rice undisturbed for 8-10 minutes until a deep golden crust forms on the bottom. Slide onto a plate, invert carefully back into the pan, and cook another 5-6 minutes until the other side is crispy.

Step 3: Make the Tomato Topping

In a separate small pan, warm 1 tbsp olive oil and saute garlic until fragrant, about 30 seconds. Add cherry tomatoes and cook until they burst and release their juices, 3-4 minutes.Season everything with salt, pepper and red pepper flakes.

Step 4: Assemble and Serve

Drizzle lemon juice and remaining olive oil over the crispy rice cake. Spoon burst tomatoes on top. Finish with torn basil, parsley, crumbled feta and extra red pepper flakes. Serve immediately straight from the pan.

Serving Suggestions

• Top with a fried egg for extra protein
• Serve alongside grilled halloumi for a heartier meal
• Pair with a simple arugula salad with lemon vinaigrette

Tips

• Day-old refrigerated rice works best for crispiness
• Do not stir the rice for at least 8 minutes the first side, patience is what builds the crust
• Use a well-seasoned cast iron skillet for the best frying surface
• Leftover rice from dinner makes this a next-day lunch in under 30 minutes