2-Ingredient Rice Crepe

Ingredients

• 3 tbsp cooked white rice (leftover boiled rice)
• 0.25 cup shredded cheese (mozzarella type or cheese blend)
• 0.5 avocado (for topping)
• 0.5 cup canned tuna (drained, for topping)
• 1 tbsp red onion (finely chopped, for topping)
• fresh parsley (to taste for garnish)
• 2 tbsp plain yogurt (optional for the dip, mixed with spices)

Steps

1. 1

   In a small bowl, mix the 3 tablespoons of boiled rice with the quarter cup of shredded cheese until well combined.

2. 2

   Heat a non-stick skillet over medium heat. It is not necessary to add oil if the pan is of good quality, as the cheese will release its own fat.

3. 3

   Pour the rice and cheese mixture into the hot skillet and spread it out with a spatula to form a thin circle, similar to a crepe.

4. 4

   Cook until the cheese melts and the base is golden brown and crispy. Carefully flip if you want both sides to be crunchy.

5. 5

   Remove the crepe from the skillet and place it on a plate.

6. 6

   Prepare the toppings: slice the avocado, chop the red onion and parsley, and drain the tuna.

7. 7

   Fill or top the crepe with the avocado, tuna, onion, and parsley.

8. 8

   If you want the optional dip, mix the plain yogurt with your favorite spices and serve it on the side.

Notes

This recipe is ideal for using up leftover rice. You can vary the toppings based on what you have in the refrigerator; it works very well with sautéed vegetables, shredded chicken, or eggs.

Nutrition per serving

• breakfast
• lunch
• gluten-free
• healthy
• easy
• 2 ingredients
• leftovers