• Cover your container with a plastic wrapper, then add the leftover rice. Press tightly, cover, and store in the fridge.
• Now you can easily lift the rice brick out with the help of the plastic wrapper.
• Then slice the rice brick into 1 cm-thick large pieces and cut into smaller ones around 3cm *3cm. You may feel the rice is sticky to your knife; the solution is to wet your knife first.

Pan-frying Method

• In a non-stick pan, add around two tablespoons of vegetable cooking oil and pan-fry the rice cake until golden brown. Then, flip it over and fry the other side until it reaches the perfect color.

Deep-frying Method

• Heat oil to around 350°F. You can test the oil temperature with a chopstick. Once you insert it, fine bubbles will form around it.

  The frying process takes 3-5 minutes until the surface becomes completely golden brown.