Vegetables rice pancake

Recipe:
1 small bowl cooked rice
some shredded carrot
some finely cut shitake mushroom
1/2 piece of soft tofu (mashed)
2 mustard leaves (finely cut)
1/2 brinjal (finely cut)
2 shallots (finely chopped)
2 eggs (lightly beaten)

(1) Chop or shred all ingredients finely. Remove or drain any excess water.

(2) Combine all ingredients with cold cooked rice and eggs. Mix well. The mixture should look wet due to the eggs, of too dry the mixture may fall apart when fry.

(3) Scope onto preheated frying pan with some oil and pan fry. Press the mixture to form a consistency pancake alike shape. Flip over once it starts to harden and turned brownish - cook the other side and repeat.

Yields: 10 medium size pancakes