Trim the mushroom stems and clean off any dirt. Optionally rinse under running water and pat dry.

In a large bowl, combine rice, chopped mushrooms, onion, bell pepper, eggs, salt, and pepper.

Using gloves, knead the mixture until well combined.

Heat a frying pan with a small amount of oil. Scoop spoonfuls of the mixture onto the pan.

Flatten the pancakes slightly and cook on low heat for 4 minutes per side, until golden brown.