Egg DishesAsian-AmericanEasy

Leftover Rice and Egg Breakfast Cake with Scallions

Name: Leftover Rice and Egg Breakfast Cake with Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian-American
Ingredients: 3 cups (500 g) cooked white or brown rice, day-old or at room temperature, broken up into individual grains if clumpy; 5 large eggs, at room temperature; ½ cup (120 ml) whole milk; 2 tablespoon (30 ml) soy sauce; 1 tablespoon (15 ml) toasted sesame oil; 6 fresh scallions, white and light green parts chopped, dark green parts reserved for garnish; 2 teaspoon (6 g) cornstarch; 1 tablespoon (15 ml) vegetable oil; pinch white pepper; to taste kosher salt

From the MyKitchenBank Kitchen

A crispy-edged, custardy savory cake made from leftover rice, eggs, and scallions, inspired by Asian breakfast traditions. The rice cakes into a cohesive golden cake that's tender inside with lacy, caramelized edges. Bound with a silky egg custard and seasoned with soy sauce and sesame oil, it's perfect for brunch served warm with extra soy sauce for dipping.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 1 breakfast cake (8 wedges)

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Have your cooked rice at room temperature or slightly warm—cold rice won't incorporate smoothly
Break eggs into a bowl and have all ingredients measured and ready

1
Make the custard mixture
- In a medium bowl, whisk together 5 eggs, ½ cup (120 ml) whole milk, 2 tablespoon (30 ml) soy sauce, 1 tablespoon (15 ml) sesame oil, 2 teaspoon (6 g) cornstarch, a small pinch of white pepper, and a small pinch of salt until smooth.
- The cornstarch will help set the custard and give it a slight firmness.
- Set aside.
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Ready when: mixture is smooth with no streaks of cornstarch
Tip: Whisk the cornstarch in thoroughly so it doesn't clump when it hits the hot rice.
2
Combine rice with scallions
- In a large bowl, add 3 cups (500 g) room-temperature cooked rice.
- Chop the white and light green parts of 6 scallions (about ½ cup/50 g) and fold into the rice, breaking up any clumps as you go.
- The rice should be loose and individual, not clumpy.
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Ready when: rice is broken apart and mixed evenly with scallions
Tip: Use day-old rice; fresh hot rice is too wet and will stick together. If you only have warm rice, spread it on a plate for 10 minutes to cool slightly.
3
Prepare the panOven 400°F / 205°C
- Place a 9-inch (23 cm) round cake pan or cast-iron skillet in the preheated 400°F (200°C) oven for 2 minutes to heat it.
- Remove and pour in 1 tablespoon (15 ml) vegetable oil, tilting to coat the bottom and sides evenly.
- The oil should shimmer.
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Ready when: oil shimmers and barely smokes
Tip: A hot pan is essential—it creates the crispy, caramelized edges that make this cake special.
4
Pour and assemble in the pan
- Pour the custard mixture over the rice and scallion mixture, stirring gently with a rubber spatula until the rice is evenly coated and the custard is distributed throughout.
- Quickly transfer the entire mixture to the hot oiled pan, spreading it in an even layer.
- It should sizzle when it hits the pan.
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Ready when: mixture is spread evenly and sizzles on contact with pan
Tip: Work quickly so the pan stays hot. If the mixture cools the pan too much, you'll lose the crispy edges.
5
Bake until setOven 400°F / 205°C
- Return the pan to the 400°F (200°C) oven and bake for 25–30 minutes, until the eggs are set throughout but the center still has a slight jiggle when you gently shake the pan, and the edges are deep golden and slightly pulled away from the sides of the pan.
- The top should look golden and dry.
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Ready when: edges are deep golden and slightly pulled from pan sides, center jiggles slightly when shaken, top is golden and dry
Tip: Don't overbake—a slight jiggle in the center is perfect. The carryover heat will continue to cook it as it rests, and you want a creamy, custard-like texture, not a dry scramble.
6
Rest and garnish
- Let the cake rest in the pan for 5 minutes.
- This allows the custard to set slightly more without overcooking and makes it easier to slice cleanly.
- Chop the reserved dark green scallion tops and sprinkle them over the cake.
- Cut into 8 wedges and serve warm.
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Ready when: cake has firmed enough to slice cleanly without breaking apart
Tip: Use a sharp knife dipped in hot water and wiped dry for each slice to keep edges clean.

Good to know

Tips

Use day-old rice for the best texture. Fresh, hot rice will be too moist and won't hold together well. If you only have warm rice, spread it on a plate for 10 minutes to cool.
A cast-iron skillet is ideal for this recipe because it distributes heat evenly and creates exceptional caramelization on the bottom and edges.
Serve with extra soy sauce on the side for dipping, and consider a drizzle of sesame oil or a sprinkle of toasted sesame seeds for garnish.
Add-ins: Stir in ½ cup (60 g) diced cooked ham, crispy bacon bits, or cooked shrimp before adding the custard for extra protein and flavor.

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 325°F (165°C) oven for 8–10 minutes until warmed through, or briefly in a nonstick skillet over medium-low heat. Do not freeze, as the texture will become watery upon thawing.

Substitutions

whole milk → heavy cream or half-and-half. Will make the cake richer and denser; use full amount.
toasted sesame oil → neutral oil such as vegetable or avocado oil. You'll lose the nutty sesame flavor, but the cake will still work; increase soy sauce by ½ teaspoon for depth.
fresh scallions → fresh chives, thin-sliced shallots, or Chinese chives. Use the same amount; these add similar allium bite and color.
cornstarch → tapioca starch or 1 teaspoon (3 g) potato starch. Cornstarch creates the most delicate texture, but tapioca starch works similarly.