Easy Crispy Rice
This recipe takes simple cooked rice and adds crispy flair. Easy Crispy Rice is quick to whip up and a fun new way to eat a bowl of rice.
Ingredients
- 4 cup cooked white rice option to include quinoa as well - see recipe notes
- 3 tbsp avocado oil
Instructions
Prepare the Rice
- If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it's drier and less sticky.
Heat the Oil
- Heat the oil in a large skillet or pot over medium-high heat. Make sure there's enough oil to lightly coat the bottom of the pan.
Crisp the Rice
- Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
- Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Notes
For these images, I chose to use 75% sushi rice and 25% quinoa. You may also use basmati or jasmine rice. Because quinoa and rice have the same water-to-grain ratio and cook time, I choose to cook rice and quinoa together in the same pot often!
I use a dish towel to wrap the lid while the rice cooks. This step is to ensure the condensation does not drip back into the rice. If you choose to include this step, do not leave the kitchen, and be very careful not to burn the dish towel (especially if you have a gas stove burner). Wrapping the towel around the lid is not essential.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 2mgPotassium: 55mgFiber: 1gSugar: 0.1gCalcium: 16mgIron: 0.3mg
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