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    Home » Sides » Crispy Fried Rice

    Crispy Fried Rice

    Oct 18, 2025 · by Valentina · 3 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.

    Black plate with a small pile of crispy rice on a sushi mat.

    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

    Ingredients for crispy rice on sushi mat including sesame oil. cooked rice, chili flakes and salt.
    • 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.

    Large skillet with black silicone basting brush and oil.
    Flattened white rice with chili flakes spread on the bottom of a large skillet.

    - 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.

    Flattened white rice with chili flakes spread on the bottom of a large skillet, and a long wooden stick making holes in it.
    Close up of flattened rice in a skillet with chili flakes, with a golden crispy edge.

    - 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.

    Flattened white rice with chili flakes spread on the bottom of a large skillet, and being lifted with a black rubber spatula.
    Golden crisped rice spread into the bottom of a large skillet.

    - 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.
    Close up of Close up of a crispy fried rice on a black plate.

    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

    • Close up of miso fried rice in blue ceramic bowl.
      Miso Fried Rice
    • Spicy Turmeric-Coconut Basmait Rice Recipe -- -- it will brighten any plate with its gorgeous color and divine flavor.
      Turmeric Coconut Rice
    • Roasted Garlic-Basil Brown Rice in mint green ceramic bowl
      Basil Rice with Roasted Garlic
    • Saffron Basmati Rice Recipe with Fresh Dill in a blue and white, ceramic bowl, with a small case of saffron in the foreground.
      Basmati Rice with Saffron and Dill

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

    Close up of Close up of a crispy fried rice on a black plate.

    Spicy Crispy Fried Rice Recipe

    Valentina K. Wein
    This rice is lovely to snack on, is the perfect crunchy addition to salads, and is wonderful in a stir-fry.
    * Please note that the prep time does not include cooking the rice, which should be don a day ahead.
    Print
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish, Condiments
    Cuisine Asian
    Servings 4
    Calories 161 kcal

    Equipment

    • 12-inch nonstick skillet

    Ingredients
     
     

    • 1 tablespoon sesame oil
    • 2½ cups cooked rice
    • 1 teaspoon crushed red pepper (or to taste)
    • ½ teaspoon Kosher salt (use half if you're using table salt)

    Instructions
     

    • Prep pan. Coat the bottom of a nonstick 12-inch skillet with the sesame oil. Place it over high heat
    • Add rice. 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, a ¼-inch or so. You should immediately hear sizzling. Sprinkle the top surface with the chili flakes and salt.
    • Make air holes. Quickly use the end of a wooden spoon handle or a chopstick, to make several holes, a few inches apart, on the rice. Turn the heat down a bit, to medium-high, and let it cook until the edges are golden, indicating the underside is golden too. This should take for approximately 9 minutes. Turn the pan periodically so it crisps evenly.
    • Flip. Use a flat-bottomed rubber spatula (or similar) to flip the rice -- it should all be stuck together in one piece at this stage. It's might break apart, and that's 100% okay. Cook the other side for about 5 minutes.
    • Serve. Break the rice apart with a fork -- or hands if it's cool enough to touch -- and serve as a dish or use it as a condiment.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 161kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 148IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 0.3mg
    Keywords great for salads, unique garnishes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Evening With A Sandwich

      October 19, 2025 at 3:34 pm

      Valentina, this reminds me of a less complicated Persian style of Tadig. A crispy rice is delicious. This one is a keeper. Thanks for sharing.

      Velva

      Reply
    2. David Scott Allen

      October 20, 2025 at 9:45 am

      I have never had anything like this. I love the method, and look forward to trying it.

      Reply
      • Valentina

        October 21, 2025 at 6:54 pm

        It's super fun, David. Thanks! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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