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.
Here’s the Winter Citrus Salad — it’s amazing! (In my humble opinion, of course.) Do you see the Spicy Crispy Fried Rice on top?
- 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.
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.