Description
Golden, crunchy, and full of flavor—crispy rice transforms leftover rice into a skillet-seared delight, inspired by global traditions from Persian tahdig to Korean nurungji. A true texture lover’s dream!
Ingredients
2 cups cooked jasmine or short-grain rice (preferably day-old)
2 tbsp neutral oil (avocado or grapeseed)
Salt, to taste
1 tsp soy sauce or tamari (optional)
2 scallions, chopped (optional)
Sesame seeds for garnish (optional)
Instructions
1. Use cold, cooked rice from the fridge.
2. Preheat a dry skillet on medium-high for 2 minutes.
3. Add oil to the pan and swirl to coat evenly.
4. Spread the rice into a compact 1-inch-thick layer.
5. Let cook undisturbed for 10–12 minutes until bottom is golden and crispy.
6. Flip in sections or scoop out golden pieces with a spatula.
7. Optionally, drizzle soy sauce and top with scallions or sesame seeds.
Notes
Cold rice crisps better due to reduced moisture.
Use a cast iron or non-stick skillet for best results.
Press rice with a lid and parchment for even browning.
Store leftovers in the fridge for 3–4 days or freeze for later.
Avoid microwaving to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Pan-Fried
- Cuisine: Fusion, Global
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 0g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy rice, skillet rice, tahdig, nurungji, crunchy rice