Chinese Rice Pancakes with Egg and Spinach Pan-Fried Recipe
These thin Chinese rice pancakes with egg and spinach are a simple breakfast dish or light dinner. In China, various kinds of pancakes and flatbreads are very popular in the morning – you can buy them on the street on your way to work. This version is delicate, gluten-free and full of greens, and making it is no more difficult than regular pancakes.
These Chinese-style rice pancakes combine a delicate, naturally gluten-free batter with plenty of fresh greens and a soft egg layer on top. They are quick to make, light yet satisfying, and bring a touch of classic Chinese street breakfast to your home kitchen.
Chef's tips
Make sure the batter is thin enough to spread easily in the pan – it should coat the bottom in a very thin layer. If the pancake sticks, add a little more oil or use a well-seasoned non-stick pan. Spread the egg quickly so it doesn’t set in one spot and create thick patches.
How to serve
Serve as a light breakfast with a dipping sauce on the side, or pair with a simple soup or salad for a complete meal. They also work well as a snack cut into bite-sized pieces and served with different sauces, such as chili oil, garlic soy sauce or a mild yogurt dip.
Ingredients
- rice flour - 150 g
- water lukewarm - 250 ml
- eggs - 3 pieces
- fresh spinach finely chopped - 80 g
- chives chopped - 2 tablespoons
- soy sauce for the batter - 1 tablespoon
- oil for frying - 3 tablespoons
- salt a pinch for the batter
- pepper to taste
- sesame oil optional, for drizzling the finished pancakes - 0.5 teaspoons
Preparation
- In a bowl, mix the rice flour with water, soy sauce and a pinch of salt until you get a smooth, fairly thin batter, similar to batter for thin pancakes. If it is too thick, add another 1–2 tablespoons of water.
- Add the finely chopped spinach and chives to the batter and mix.
- In a separate small bowl, beat the eggs with a little salt and pepper.
- Heat a small pan (about 20 cm) with a little oil. Pour in a thin layer of the rice batter, tilting the pan to spread it evenly. Fry for 1–2 minutes over medium heat, until the surface sets and the bottom is lightly golden.
- Pour 2–3 tablespoons of the beaten egg over the pancake and quickly spread it in a thin layer over the entire surface. Fry for another 1 minute, until the egg is set.
- Gently flip the pancake to the other side and fry for another 30–60 seconds, until the egg is lightly browned.
- Transfer the pancake to a plate. Repeat with the remaining batter and eggs, adding a little oil to the pan as needed.
- Cut the finished pancakes into strips or triangles. Drizzle with a little sesame oil, if using, and serve warm.
Storage
No storage information available for this dish.
This recipe is inspired by popular Chinese street breakfasts, where pancakes are made to order and filled or topped with egg and vegetables. I like this version for its simplicity and the fact that it uses basic pantry ingredients while still feeling a bit special.
