Description
This Crispy Rice recipe delivers crunchy, golden brown rice made effortlessly in the oven using leftover cooked rice seasoned with toasted sesame oil, tamari or soy sauce, and sea salt. It's perfect for adding texture to salads, grain bowls, or as a crispy topping for roasted vegetables and side dishes.
Ingredients
Ingredients
- 3 cups cooked and cooled rice (leftover rice is best)
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari or soy sauce
- ¼ teaspoon sea salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even roasting.
- Prepare the Rice: Spread the cooked and cooled rice evenly across the prepared baking sheet. Drizzle the toasted sesame oil and tamari or soy sauce over the rice.
- Coat the Rice: Toss the rice gently on the baking sheet to coat each grain evenly with the oil and tamari mixture, then spread it out again into an even layer.
- Roast the Rice: Place the baking sheet in the oven and roast for 10 minutes. Remove and toss the rice to ensure even browning, then return it to the oven and roast for another 12 to 16 minutes until the rice turns lightly crisp and golden brown.
- Season and Cool: After roasting, sprinkle the sea salt over the rice and toss to distribute. Let the crispy rice cool on the baking sheet for 5 to 10 minutes; it will continue to crisp up as it cools, achieving the perfect crunchy texture.
Notes
- Use leftover cooked and completely cooled rice for best results to ensure the rice crisps up properly.
- You can substitute tamari with soy sauce for a gluten-containing option or use a gluten-free tamari to keep it gluten-free.
- This crispy rice works well as a crunchy salad topping or added to grain bowls and roasted vegetable dishes.
- Store any leftovers in an airtight container to maintain crispiness.
- Adjust seasoning to taste; you may add additional spices like garlic powder or chili flakes if desired.