Before we get into this smart breakfast deep dive, let me clarify that I personally prefer straight to point entrances that deliver me directly to the subject, which sometimes doesn’t happen to be the case when it comes to kitchen blogging and its more or less Gothic adornments, hence, our first paragraph will directly illuminate how to obtain a soft yet crunchy tortilla from your rice leftovers.
Ingredients, possible replacements, preparation process, and then, only then, we’ll talk a little about how I came up with the recipe, why it’s amazing, and also how you can re-purpose it with additional ingredients, or even directly as a snack for the road.
Rice Tortilla for Breakfast? How does it taste?
In order to prepare your fried rice tortilla, all you need is some left over rice and 1 egg. That’s it. The rice can contain different vegetables and meats, as everything will be fried together in small rice balls or, as the title announced, in several tortillas.
Once you start integrating this recipe into your prepping schedule, you might also keep ingredients in and out of the rice, depending on what you want to find in your tortilla base.
Learn more about developing a sustainable mindset here.
All you have to do is: break the egg into the rice container, mix it, and fry small portions of the mixture on a heated pan with oil at will (check in with your own specific dietary requirements for this part). The cooking should take between 7-10 minutes per side, and the goal is to let your tortilla become golden and crispy.
Similar recipe without the egg here.
Tortilla or nugget? What are the advantages?
Now that you’re mastering the basic technique, it is time to get creative with it. What follows is a short list of combination you can try out with either tortillas or rice balls.
Tortilla
- Cheesy version: as you cook the final side of your tortilla, spread some cheese on top of it and let it melt.
- Avocado fusion: try it with some either sliced or mashed avocado, mixed with lime and soja sauce, and thank me later.
- Fresh veggies: germinated greens, lettuce, seasonal fruits, seeds, and a bit of vinegar can give you the summer-friendly, energy-boosting salad that you will want to try again and again.
Rice balls
- Dip it: as the main advantage coming from the breakfast nuggets is how easy they are to handle and move around. You can rotate your favorite sauces here, as the soft and crunchy taste goes well with spicy, sweet, salty, ranch, and more.
- Carry on with you: this is the perfect and smart snack to pack, mainly because it can be easily protected with a variety of homemade packages and containers.
- Your new funky side dish: as almost any meat, fish, or protein you could side with plain rice, can be accompanied by this funnier and tastier option.
The casual origins of the recipe:
And, just as promised, here are a couple of details on what originated the recipe. The first influence was my Italian grandmother from Torino, who would feed us rice balls with herbs and ground beef. Bless her soul. The second influence comes from my other Italian grandmother, from Sicily, who passed before I could develop my own personal curiosity about her culture, which then resulted in personal research around the world of Sicilian arancini. Bless her soul, too.
Later on, I started integrating different elements from the Asian cuisine, mainly in an attempt to craft nutritious recipes full of veggies, that could also be highly digestible and of interesting texture. The tortilla variation is a clear Mexican inspiration, that easily goes well with more elaborated breakfast options.
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Asia Fioravera is a freelance writer, copywriter, content creator, and artist specializing in sustainability, holistic health, spirituality, sustainability, eco-living, arts and culture, music, and cognitive psychology.