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Parcel Rice Recipe


  • 8 pancakes
  • 1 egg white, lightly beaten
  • Soya sauce, for dipping

For pancakes:

  • 4 oz flour
  • ½ tsp salt
  • 1 beaten egg
  • 8 oz water
  • Yellow food colour

For Rice:

  • 2 tbps oil
  • 1 tsp cumin seeds
  • 225 gms cooked rice
  • 1 tbsp rice vinegar
  • 1 tsp Soya sauce
  • 1 tsp chilli sauce
  • 2 spring onions, chopped
  • 1-1/2 cup frozen peas
  • 1 cup chicken pieces, cooked
  • Handful of coriander, chopped
  • 1 tsp salt
  • 1/2 tsp white pepper


  • To prepare rice, heat oil in a wok and fry cumin seeds.
  • Add vinegar, Soya sauce and chilli sauce.
  • Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.
  • To prepare pancakes, sift the flour and salt into a bowl.
  • Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste.
  • Add the remaining water and stir. Add colour.
    Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.
  • Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate.
  • Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together.
  • Tie with a string and brush with egg white.
  • Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.
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