This Crispy Rice and Carrot Pie is a simple yet satisfying dish that beautifully combines the comforting texture of cooked rice with the fresh sweetness of grated carrot, all bound together with eggs and cheese. This dish is a wonderful example of how humble ingredients can come together to create something moreish and versatile. Whether you’re looking for a light lunch, a quick dinner, or even a snack, this pie fits the bill perfectly. It’s gluten-free, easy to prepare, and quick to cook, making it ideal for busy weeknights or when you want something wholesome without the fuss.
What sets this recipe apart is its delightful contrast in texture. The outside crisps up golden brown, offering a satisfying crunch, while the inside remains soft and cheesy. The subtle seasoning with onion and garlic powder adds a depth of flavour without overpowering the natural sweetness of the carrot and the richness of the mozzarella. This pie can be enjoyed warm or at room temperature, making it handy for picnics or packed lunches. It’s also an excellent way to use up leftover rice, turning it into a delicious meal rather than just a side.
This recipe is not only straightforward but also quite forgiving, allowing you to experiment with your favourite cheeses or vegetables. The simplicity of the ingredients means you can prepare it quickly and with minimal equipment, perfect for cooks of all skill levels. Its adaptability and ease make Crispy Rice and Carrot Pie a brilliant addition to your recipe repertoire, whether you’re cooking for yourself or feeding a family.
Why You Will Love Crispy Rice and Carrot Pie
You will love Crispy Rice and Carrot Pie because it combines the best of textures and flavours in one effortless dish. The crisp exterior contrasts beautifully with the soft, cheesy interior, creating a satisfying bite every time. Unlike heavier pies or tarts, this version is light yet filling, making it ideal for any meal of the day.
Another reason to adore this recipe is its versatility. You can enjoy it hot from the pan with a fresh salad or cold as a packed lunch treat. It’s a great way to use up leftover rice, transforming it from a simple side dish into a delicious main. The inclusion of carrot not only adds sweetness and a subtle crunch but also boosts the nutritional profile with beta-carotene and fibre.
This pie is also perfect for those who appreciate quick meals that don’t compromise on flavour. The ingredients are simple and easy to find, and the preparation requires just a few minutes. The mozzarella cheese melts into the rice and egg mixture, providing a creamy texture and subtle saltiness that ties the dish together. Seasoning with onion and garlic powder adds a gentle savoury depth without the need for chopping fresh aromatics, keeping the process streamlined.
Moreover, this recipe is highly adaptable to your taste preferences or dietary needs. You can swap out mozzarella for other cheeses or add herbs and spices to give it your own unique twist. Whether you’re cooking for one or several, this pie is easy to scale up and share.
Equipment You Will Need
To make Crispy Rice and Carrot Pie, you don’t need specialised kitchen gadgets — just a handful of basic equipment that’s likely already in your kitchen. The cornerstone piece is a medium frying pan with a non-stick surface, which is essential to achieving that crisp, golden exterior without the pie sticking or breaking apart when you flip it.
You’ll also need a large mixing bowl to combine the ingredients thoroughly. A balloon whisk or fork will do perfectly to beat the eggs until they’re smooth and aerated. A grater is necessary for preparing the carrot and cheese, helping to distribute these ingredients evenly throughout the mixture for consistent flavour and texture.
A sturdy plate slightly larger than your frying pan is handy to assist with flipping the pie safely and evenly. This simple tool allows you to invert the pie without risk of breaking it, ensuring both sides cook evenly to that desirable crispness.
Measuring scales and spoons will help you get the quantities right, especially if you’re new to cooking or prefer precision. Finally, a spatula or fish slice is useful for loosening the pie from the pan and serving it once cooked.
Overall, the equipment list is minimal, making Crispy Rice and Carrot Pie accessible to cooks of all experience levels and ideal for those who want a straightforward, fuss-free cooking experience.
Ingredients
- 120g cooked rice (about 4¼ oz) – Leftover or freshly cooked rice works well; it provides the base and texture for the pie.
- 35g mozzarella cheese, grated (around 1¼ oz) – Adds a creamy, mild flavour and helps bind the pie together.
- 2 medium eggs – Acts as a natural binder, holding the ingredients together and giving structure.
- ½ grated carrot – Adds sweetness, colour, and nutritional value.
- Onion powder and garlic powder, to season – Enhance the flavour without overpowering the dish.
- Salt and pepper, to taste – Balances and brightens the overall taste.
Method
Step 1: Whisk the eggs
In a large mixing bowl, crack and whisk the eggs until smooth and slightly frothy.
Step 2: Combine ingredients
Add the cooked rice, grated mozzarella, grated carrot, onion powder, garlic powder, salt, and pepper to the eggs. Mix thoroughly until all ingredients are well incorporated.
Step 3: Cook the pie
Heat a medium frying pan over a moderate heat. Pour in the egg and rice mixture, spreading it evenly.
Step 4: Flip and crisp
Once the underside is golden and crispy (about 4-5 minutes), use a plate to carefully flip the pie over. Cook the other side until equally golden and crisp.
Nutrition
(per serving)
- Calories: 320 kcal
- Protein: 17g
- Fat: 14g
- Carbohydrates: 28g
- Sugars: 3g
- Fibre: 2g
Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.
Tips for Making Crispy Rice and Carrot Pie
To achieve the perfect Crispy Rice and Carrot Pie, it’s important to ensure your rice is cooked and cooled before mixing; warm rice can make the mixture too wet, affecting the crispiness. Use a non-stick frying pan to avoid sticking and make flipping easier. Preheat the pan properly so the mixture begins cooking immediately and forms a crust.
When whisking the eggs, do so thoroughly to incorporate air, which helps the pie puff slightly and develop a lighter texture. Don’t overcrowd the pan—spread the mixture evenly and keep the thickness consistent for uniform cooking.
If you find the mixture too runny, you can add a tablespoon of breadcrumbs or a small amount of flour to help bind and crisp it. Experimenting with seasoning is encouraged—adding fresh herbs like parsley or thyme can elevate the flavour, while a pinch of chilli flakes gives a gentle heat.
Flipping the pie can be tricky, so use a flat plate or a large lid for a clean flip without breakage. If you’re nervous about flipping, cook it longer on the first side so the pie is firm enough to hold together.
Finally, avoid turning the heat too high, as this can burn the crust before the inside cooks through. Moderate heat ensures an even cook and a golden crust.
How to Best Serve This Crispy Rice and Carrot Pie
Crispy Rice and Carrot Pie is incredibly versatile and pairs well with many accompaniments. Serve it alongside a fresh, crisp salad of mixed leaves, cherry tomatoes, and a tangy vinaigrette for a light, balanced meal. Alternatively, it makes a lovely snack or lunch when cut into wedges and enjoyed with a dollop of natural yoghurt or a cooling tzatziki dip.
For a heartier option, serve with roasted vegetables or a bowl of soup during colder months. It can also be part of a brunch spread, accompanied by grilled tomatoes, sautéed mushrooms, and fresh herbs. The pie is equally delicious at room temperature, making it ideal for picnics or packed lunches.
You might also enjoy it with a side of steamed greens or lightly sautéed kale to add some extra nutrients and colour to your plate. A drizzle of hot sauce or chutney can add an exciting flavour contrast, transforming the humble pie into something special.
Customise This Recipe
This Crispy Rice and Carrot Pie is a wonderfully adaptable dish that you can tailor to your taste or dietary needs. For example, swap mozzarella for cheddar or feta to introduce a different flavour profile and texture. Adding finely chopped herbs such as parsley, coriander, or chives will brighten the taste and make the pie feel fresher.
If you prefer a spicier kick, stir in some chilli flakes, smoked paprika, or curry powder into the mixture. Vegetables like finely diced bell peppers, courgettes, or spring onions can be incorporated to bulk up the pie and add variety.
For a vegan version, replace eggs with a flaxseed or chia seed ‘egg’ substitute and use a dairy-free cheese alternative. You can also experiment with different types of cooked grains such as quinoa or bulgur instead of rice for a twist on texture and nutrition.
Adding nuts or seeds like sunflower seeds or pine nuts into the mixture can provide extra crunch and a nutritional boost. The pie’s mild base also pairs well with sauces, so serve with pesto, tomato relish, or hummus to create new flavour combinations.
How to Store This Crispy Rice and Carrot Pie
Store any leftover Crispy Rice and Carrot Pie in an airtight container in the refrigerator for up to three days. It’s best reheated gently in a non-stick frying pan over low heat to restore the crispiness rather than microwaving, which can make it soggy.
If you want to freeze the pie, allow it to cool completely first, then wrap it tightly in cling film and place it in a freezer bag. It will keep well for up to one month. To reheat from frozen, thaw overnight in the fridge and crisp up in the frying pan as usual.
Avoid storing the pie at room temperature for extended periods to prevent spoilage. Proper storage maintains the texture and flavour, allowing you to enjoy the pie as if freshly made even after a day or two.
Conclusion
Crispy Rice and Carrot Pie is a charming and practical dish that demonstrates how simple ingredients can deliver satisfying results. Its ease of preparation, minimal equipment, and adaptability make it an excellent choice for cooks of all abilities. This pie offers a delightful balance of texture, from the crispy golden exterior to the soft, cheesy centre, making it an appealing meal for any time of day.
Not only does it taste delicious, but it also provides a nutritious option that incorporates vegetables and protein in a convenient format. It’s perfect for using up leftovers, saving food waste while creating something enjoyable. The flexibility of the recipe allows you to customise it to your own preferences, accommodating dietary needs or flavour experiments without fuss.
Whether served hot with a fresh salad or cold as a picnic treat, Crispy Rice and Carrot Pie is a reliable, tasty, and wholesome dish to keep in your cooking repertoire. It’s proof that great food doesn’t have to be complicated — just well thought out, made with care, and enjoyed fully.
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Crispy Rice and Carrot Pie
Crispy Rice and Carrot Pie is a quick, gluten-free savoury dish made with leftover rice, grated carrot, eggs, and cheese. Golden, cheesy, and ready in just 20 minutes!
Ingredients
- 120g cooked rice (approx. 4¼ oz)
- 35g mozzarella, grated (approx. 1¼ oz)
- 2 medium eggs
- ½ carrot, finely grated
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Whisk eggs in a large bowl until smooth and frothy.
- Mix in rice, cheese, carrot, seasonings, and combine well.
- Heat a non-stick frying pan on medium heat.
- Pour in the mixture and spread evenly. Cook for 4–5 minutes.
- Flip carefully using a plate. Cook the other side until crisp and golden.
- Serve warm or at room temperature.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 320Carbohydrates: 28gProtein: 17g
