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Crispy Rice

Crispy rice is a delicious, textured side or appetizer made by pan-frying cooked rice until golden-brown and crunchy. It’s perfect topped with spicy tuna, served alongside dips, or as a unique base for canapés. Simple, satisfying, and naturally gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked white jasmine rice Preferably day-old, chilled.
  • 1 tablespoon vegetable oil Such as canola or sunflower.
  • 1 teaspoon sesame oil Optional for extra flavor.
  • 1/2 teaspoon salt

Equipment

  • 1 non-stick skillet or frying pan (10–12 inches)
  • 1 mixing bowl
  • 1 spatula
  • 1 rice paddle or spoon
  • 1 measuring cups

Method
 

  1. Use 2 cups of well-chilled, previously-cooked jasmine rice. If you only have freshly cooked rice, spread it on a tray and cool in the fridge for at least 30 minutes to firm up.
  2. Heat the vegetable oil and sesame oil (if using) in a non-stick skillet over medium heat until shimmering.
  3. Spread the cold rice evenly across the skillet, pressing down gently with a spatula or rice paddle to form a flat, even layer about ½ inch thick. Sprinkle with salt.
  4. Cook without stirring for 7–10 minutes, checking occasionally. The rice should be golden and crispy on the bottom.
  5. Using the spatula, carefully flip the rice over in sections or break it into large chunks and turn each piece over. Cook another 5–8 minutes, or until the second side is crispy.
  6. Transfer crispy rice to a serving plate. Sprinkle with green onions, sesame seeds, and any additional toppings you like. Serve hot with your favorite dip or use as a base for toppings.

Notes

Day-old rice is best for crispy texture, as it's drier and less sticky.
You can use short or medium-grain rice, but avoid sticky or sushi rice for crispier results.
For extra flavor, add a splash of soy sauce with the oils, or toss in minced garlic before adding the rice.
Crispy rice can be kept warm in a low oven for up to 20 minutes before serving.