Rice Burgers w/ Shrimp & Egg

Ingredients

• About 2 cups leftover cooked rice
• Diced ham
• Corn kernels
• Cucumber, finely diced
• Seaweed / nori flakes (or furikake)
• Scallion, chopped
• Salt, to taste
• Peeled shrimp (1 per patty)
• Eggs, beaten
• Cooking oil spray

Directions

• In a bowl, combine the leftover rice with diced ham, corn, cucumber, seaweed flakes and scallion. Season with a little salt and mix well.
• Take a handful of the rice mix, tuck one shrimp into the center, and press firmly into a compact round patty.
• Spray a nonstick egg-mold pan (or small nonstick skillet) with oil over low-medium heat and pour beaten egg into each well.
• Set a rice patty onto the egg so it sets around the bottom, then spoon a little more beaten egg over the top to coat.
• Cook gently until the egg is golden, then flip and cook the other side until golden and the shrimp is cooked through.
• Slice in half to serve.

NOTE: a great way to use leftover rice; nothing spicy and soft enough for little ones. Method reconstructed from the video's on-screen steps. From Happy Chinese Food on Instagram.