A simple and effective technique to achieve perfectly crispy rice, ideal as a side dish or base for other meals. This method focuses on creating a delightful golden crust.
Crispy Pan-Fried Rice Secret
A simple and effective technique to achieve perfectly crispy rice, ideal as a side dish or base for other meals. This method focuses on creating a delightful golden crust.
Ingredients
- 2 cups cooked day-old rice
- 1 tablespoon vegetable oil or other high smoke point oil
Instructions
- 1. Heat a generous amount of vegetable oil in a non-stick pan over medium-high heat. Ensure the oil coats the entire pan surface.
- 2. Add half of your cooked day-old rice to the hot pan, spreading it evenly across the bottom.
- 3. Allow the rice to cook undisturbed for 3-5 minutes, letting a crispy crust form on the bottom. Do not stir during this time.
- 4. Gently flip or stir the rice to expose another side to the heat, continuing to cook for another 3-5 minutes until desired crispiness is achieved.
- 5. If cooking more rice, remove the first batch and repeat steps 2-4. Serve immediately as a side dish.
Notes
For best results, use day-old cooked rice; it's drier and crisps up better. Don't overcrowd the pan; cook in batches if necessary. Adjust cooking time for desired crispiness.
