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.
½ cup uncooked long-grain white rice
½ teaspoon kosher salt
½ teaspoon black pepper
Sat fat 0.83g
How to Make It
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.
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.