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. * Please note that the prep time does not include cooking the rice, which should be don a day ahead.
Servings: 4
Calories: 161kcal
Equipment
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