Heat the oil over medium heat in a 10-inch fry pan.
Combine all the ingredients in a small bowl.
Spoon the mixture into the hot frying pan pressing down with a wooden spoon or spatula until the whole pan is covered with the rice mixture.
Cook 3 minutes per side or until golden brown.
Serve as a you breakfast, a side dish or top with Herb Scrambled Eggs with Shitake Mushrooms for a hearty breakfast.
Notes
* ½ teaspoon green onions[br]** If you don't tolerate eggs, you can substitute ¼ cup of applesauce. The pancakes will not hold together as well, so make them into 2-4 smaller pancakes making the pancakes easier to flip.
Recipe by Recipes for Repair at https://recipesforrepair.com/brown-rice-pancake/