We love our bars, gels and sport drinks here at Zoot, but sometimes on our longer training rides it’s nice to change things up. A favorite of ours is Dr. Allen Lim’s rice cakes. Not only do they have a great sweet and tangy taste, sometimes it’s just nice to eat real food when riding.
Now we want to know, what home recipes do you guys use as alternatives to bars, gels and sport drinks?
2 cups uncooked calrose or other medium-grain “sticky” rice
3 cups water
8 ounces bacon
2 tablespoons liquid amino acids or low-sodium soy sauce
salt and grated parmesan (optional)
Combine rice and water in a rice cooker.
While rice is cooking, chop up bacon before frying, and then fry in a medium sauté pan. When crispy, drain off fat and soak up excess fat with paper towels.
Beat the eggs in a small bowl and then scramble on high heat in the sauté pan. Don’t worry about overcooking the eggs as they’ll break up easily when mixed with the rice.
In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. After mixing, press into an 8- or 9-inch square baking pan to about 1½-inch thickness. Top with more brown sugar, salt to taste, and grated parmesan, if desired.
Tip: They always use calrose rice, a strain of medium-grain rice common in Asian cooking. This variety cooks fast (in 20 minutes or less), retains a nutty flavor, and is just sticky enough to hold our cakes together. If you can’t find it, use another medium-grain rice or any kind marked “sushi rice.”
Nutrition data per serving:
Energy 225 cal • Fat 8 g • Sodium 321 mg • Carbs 30 g • Fiber 1 g • Protein 9 g
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