Delightfully spicy, this crispy rice is lovely to snack on, and is the perfect crunchy addition to a salad. I was making a winter citrus salad the other day, and it had every element I wanted except for a crunch.
It was almost perfect.
I thought about different types of nuts and seeds and I just wasn’t feeling it.
So I did something I’d never tried before — I deep fried cooked rice. It was exactly as I’d hoped it would be — slightly aerated and super crispy. I sprinkled it with some delicious spicy seasonings and then mixed it into my salad.
P.S. The winter citrus salad is coming soon. Stay tuned!
- Grape seed oil for deep frying (amounts will vary -- see instruction no. 2, and notes)
- 2 cups cooked rice (I used Basmati, but you can use any rice you'd like to)
- 1 teaspoon Togarashi
- 1 teaspoon sea salt
- Line a baking sheet with a double layer of paper towels and set aside.
- In a large heavy-bottomed saucepan, heat about 3-inches of the oil to 340 degrees F. (Amounts will depend on the size of the pan you choose.)
- In two batches, use a large spoon to gently place the cooked rice in the oil. Once the rice begins to look crisp and golden, after about 4 minutes or so, use a slotted spoon to remove the rice and place it on the towel-lined baking sheet.
- Add the fried rice to a large mixing bowl and sprinkle it with the togarashi and salt. Toss to be sure the seasoning coats all of the rice.