Dutch Fried Rice Patties (Nasischijf)

These crispy Dutch fried rice patties, known as nasischijven in the Netherlands, are filled with seasoned fried rice, chicken, ham, and vegetables. Double-coated in panko and fried until golden and crunchy, they're a classic Dutch snack that's even better homemade.

Course Snack

Cuisine Dutch

Keyword rice

Prep Time 30

Cook Time 20

Chilling 1

Total Time 1 50

Servings patties

Calories 402

Author Simone

Equipment

Deep fryer

Ingredients

Fried rice filling

250 g white rice
1 chicken breast cut into small pieces
75 g sliced ham finely chopped
200 g mixed vegetables finely sliced
2 tbsp fried rice seasoning
50 g green peas
3 tbsp kecap manis sweet Indonesian soy sauce
20 g unsalted butter
25 g all-purpose flour
200 ml chicken stock
Neutral oil for cooking

For the crispy coating

25 g all-purpose flour
3 large eggs beaten
200 g panko breadcrumbs
Neutral oil for frying

Metric - Us customary

Instructions

Cook the rice according to the package instructions and set aside.
Heat a splash of neutral oil in a large skillet over medium heat. Add the chicken, ham, nasi seasoning, and vegetables. Cook for about 15-20 minutes, stirring regularly, until the chicken is cooked through and the vegetables are tender. If the mixture gets too dry, add a small splash of water.
Add the cooked rice, peas, and ketjap manis. Stir until everything is well combined.
Sprinkle the 25 grams of flour over the rice mixture and cook for 2-3 minutes, stirring constantly. Add the butter and stir until melted.
Pour in the chicken stock and stir well. Simmer for about 5 minutes, or until the mixture is thick and sticky enough to hold together.
Line an 8 x 12-inch (20 x 30-cm) baking dish with parchment paper. Spoon in the rice mixture and press it down firmly into an even layer. Refrigerate for at least 1 hour, or until completely cold and firm.
Use a round cookie cutter to cut the chilled rice mixture into patties. Press the scraps together to cut out more rounds, or shape the remaining mixture into small rectangles.
Place the flour, beaten eggs, and panko in three separate shallow bowls. Coat each patty first in flour, then egg, and finally panko. Dip it in the egg and panko once more for an extra-crispy coating.
Heat a generous layer of neutral oil in a deep skillet over medium-high heat. Fry the Dutch fried rice patties until golden brown and crispy on both sides.
Drain briefly on paper towels and serve hot with peanut satay sauce and fries.

Notes

Nasi vegetables: In the Netherlands, supermarkets sell bags of pre-cut vegetables specifically for nasi goreng. If you can't find these, use a finely chopped mixture of leek, onion, cabbage, carrot, and bell pepper.

Make ahead: You can prepare the rice mixture a day in advance and refrigerate it overnight. In fact, a well-chilled filling is easier to shape and bread.

Vegetarian: Leave out the chicken and ham and increase the amount of vegetables slightly.

Freezing: The breaded, uncooked nasischijven can be frozen. Freeze them in a single layer first, then transfer to an airtight container or freezer bag once solid.

Make the fried rice mixture the day before and leave it in the refrigerator overnight. A thoroughly chilled filling is much easier to cut and bread, and your nasischijven are less likely to fall apart while frying.

Nutrition