Croutons are cool on salad, but rice fried in bubbling oil? That’s next level. This fried rice also taste great on veggie bowls, too. Even though this recipe shares the same name with fried rice that you might get from takeout, this is a recipe just with rice—no egg, veggies, etc. Don’t skip the step of drying the rice before frying it—you want to make sure there’s not a lot of moisture left so the oil doesn’t splatter.

Paige Grandjean
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Ingredients

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Directions

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  • Bring a small pot of salted water to a boil over high. Add rice; cook until just tender, about 15 minutes. Drain, and spread in a single layer on a baking sheet lined with paper towels. Let stand, uncovered, 2 hours.

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  • Heat 1 inch of oil in a Dutch oven over medium to 375°F. Add ½ cup rice to hot oil, and cook, stirring occasionally, until crisp, about 3 minutes. Using a fine wire-mesh strainer, transfer rice to a plate lined with paper towels. Repeat with remaining rice. Sprinkle with salt and pepper. Serve on salads or veggie bowls.

Nutrition Facts

186.1 calories; fat 10.7g; saturated fat 0.8g; cholesterolmg; carbohydrates 20.3g; sugarsg; protein 2g; sodium 240.8mg; fiber 0.4g.