Beat the eggs in a large bowl. Add the rest of the ingredients; mix well, so all the rice is coated with the egg mixture.

Heat a skillet over medium-high heat. Add 1 tbsp oil, then add the rice-egg mixture in heaping tablespoonfuls to make small pancakes. Fry until golden brown on both sides. Drain on paper towels. Serve warm or at room temperature. Makes about 18 small pancakes.

Variation 1: Italian-ish rice pancakes. Omit the soy sauce, sesame oil and edamame, and instead add shredded mozzarella, grated parmesan cheese, basil (fresh or dried), and chopped sun-dried tomatoes.

Variation 2: Greek-ish rice pancakes. Omit the soy sauce, sesame oil and edamame, and instead add crumbled feta cheese, lemon zest, chopped olives and dill (fresh or dried).