Crispy Fried Rice

Crispy Fried Rice Recipe is essentially twice-cooked rice with a kick of heat. It's a snack, a side dish, a perfect crunchy addition to salads, and it's fantastic in a stir-fry.

When I was trying to perfect a recipe for a winter citrus salad years ago, I was almost done when I realized it had every element I wanted except for a crunch. So I made this Spicy Crispy Fried Rice, and it was the perfect addition.

What is Crispy Fried Rice?

This recipe is likely not what you think of when you imagine fried rice. Here is the perfect way to describe it . . .

You know how the edges of brownies are the best part? (That's why pans like this were invented.) Or, how the top of a muffin is everyone's favorite (thank you Elaine Benes/Seinfeld)? Or, getting to my point . . . how the absolute best part of Bibimbap is the crispy rice that sticks to the bottom and sides of the bowl it's cooked in? Well, THAT is exactly what this recipe is -- just the crispy rice that sticks to the bottom and sides!

Ingredient Notes

• cooked rice - You can make this with almost any rice. Short-grain sushi rice works very well, and you can also use a long-grain rice like Basmati or Jasmine. Day-old rice that's been chilled is best for this recipe.
• sesame oil - Typically, sesame oil is best suited for low heat, but it works well in this recipe with brief high heat -- especially with a nonstick pan. The flavor of sesame oil is part of what makes bibimbap -- the inspiration for this recipe -- so good. Use toasted sesame oil for a deeper flavor than regular sesame oil. Substitutions: Avocado oil, rice bran oil, olive oil, vegetable oil, canola oil.
• crushed red pepper - Adding a bit of heat to the rice is delicious with the subtly sweet sesame oil. Substitutions: Cayenne (use much less, at least half the amount).
• Kosher salt - If you use table salt, use half of the amount.

How to Make Crispy Rice

Crispy Fried Rice is essentially twice cooked rice.

- Coat the bottom of a nonstick 12-inch skillet with the sesame oil. Place it over high heat.

- Once the pan is hot, add the cooked rice to the center. Use a flat-bottomed spatula, or ideally a rice paddle, to fairly firmly press the rice into the bottom -- not sides -- of the pan, spreading it out as you go. It will be fairly thin layer, a ¼-inch or so. You should immediately hear sizzling. Sprinkle the top surface with the chili flakes and salt.

* Pro Tip * The easiest way to be sure the pan is well coated with the oil is to use a silicone basting brush. And to prevent sticking, it's a good idea to brush a little oil on the spatula or rice paddle you use to flatten the rice.

- Quickly use the end of a wooden spoon handle or a chopstick to make several holes, a few inches apart, on the rice.

Recipe Tip: Don't skip making the holes -- this lets out steam which helps the bottom become crisp.

- Let it cook over medium-high heat until the edges are golden brown, about 9 minutes. Turn the pan periodically so it crisps evenly.

- Use a flat-bottomed rubber spatula (or similar) to flip the rice over -- it should all be stuck together at this stage. It might break apart, and that's 100% okay. Cook the other side for about 5 minutes.

- Break the rice apart with a fork -- or hands if it's cool enough to touch -- and serve as its own dish or use it as a condiment.

Variations

• Try it with brown rice -- it adds a tasty nutty flavor to the mix. Or use any leftover rice you'd like. It's fantastic with Cilantro Rice.
• Mild version. Use less or omit the crushed red pepper.
• Other flavors. You can try all sorts of herbs and spices.
• Make it sweet. Sprinkle it with cinnamon and sugar instead of chili flakes and salt.

Serving Suggestions

The crispy fried rice is lovely with vegetables, chicken or fish -- or just about any protein.

• Serve it as a side -- it's delicious as is.
• Add it into salads, like this Winter Citrus Salad.
• Serve it as an appetizer snack, just as you would spiced nuts. Since it can be broken down into bite-sized pieces, it's easy to eat this way.
• Mix it into stir-fries, like Tofu-Mint Carrot Noodles, Enoki Mushroom Stir Fry, or Garlicky Coconut Gai Lan
• Top stews and soups with it. It would be especially good with Ginger Lemon Grass-Coconut Soup.
• Serve it alongside fish. The contrast in texture between a tender flaky fish and crispy bits of rice is amazing. It's excellent with Sautéed Hot Honey Salmon and Broiled Black Cod.
• Cut or break it into bite-sized pieces and top it with spicy tuna for an appetizer or first course.

Can you make it ahead?

This is definitely best right after it's made. Once it's refrigerated, it'll become much softer. (I doubt you'll have leftovers anyway.;-))

Other Must-Try Rice Recipes

Enjoy the crispy fried rice however you decide to use it!

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