Spicy 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. 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.
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! (In my humble opinion, of course.) Do you see the Spicy Crispy Fried Rice on top?
I especially like adding it to recipes with an Asian vibe.
To kick these recipes up a notch, you can add Spicy Crispy Fried Rice . . .
Enjoy the crispy fried rice however you decide to use it!
If you try this rice, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
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.
Makes 2 cups / 1 tablespoon per serving
- 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.
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. Amazon affiliate links are for your convenience at no additional cost to you.