Spicy Crispy Fried Rice Recipe
This rice is lovely to snack on, is the perfect crunchy addition to salads, and is wonderful in a stir-fry. Makes 2 cups / 1 tablespoon per serving
Servings: 32 as a garnish
Calories: 43kcal
Ingredients
- 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
Instructions
- 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.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 43kcal