Crispy Fried Rice Recipe is essentially twice cooked rice with a lot of delicious flavor. It’s a lovely snack, the perfect crunchy addition to salads, and is wonderful in a stir-fry.
Inspiration for Spicy Crispy Fried Rice
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 made Spicy Crispy Fried 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.
Then the salad it was perfect.
What is Spicy Crispy Fried Rice?
- Crispy Fried Rice is essentially twice cooked rice.
- Rice is cooked is water, and then deep fried briefly.
- The rice is then tossed with delicious spices.
Not only is it delicious in salads, but it’s also a fantastic snack just to munch on, as you would spiced nuts. And it’s an excellent garnish on almost anything.
Here’s the Winter Citrus Salad — it’s amazing! Do you see the Crispy Fried Rice on top?
- I use Basmati rice in this recipe. I find that I prefer it with longer grain rice, but you can you use any rice you like.
- Use brown rice to any more of a nutty flavor.
- Be sure to fry the rice in two or more batches. If you add too much at once, it won’t get the crispy texture we’re going for.
- While grape seed oil is my first choice, there are other oils you can use. Here’s a great article on the best oils to use for frying.
I especially like adding it to recipes with an Asian vibe.
Add it to these recipes to kick them up a notch:
Enjoy the crispy fried rice however you decide to use it!
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 can be done up to a few days ahead of time. (If refrigerated, be sure to being it to room temperature before making the recipe.)
Makes 2 cups / 1 tablespoon per serving
- grapeseed oil for deep frying (amounts will vary -- see instruction no. 2, and notes)
- 2 cups cooked rice (I use Basmati, but any rice is okay), be sure it's room temperature, not cold before you begin the recipe
- 1 teaspoon Togarashi
- 1 teaspoon salt
Line a baking sheet with a double layer of paper towels and set aside.
In a large, deep, heavy-bottomed saucepan, heat about 3-inches of the oil to 350°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. Let the oil come back up to 350°F before adding the second batch of rice.
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.
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