Cơm Cháy Chà Bông (Crispy Rice with Floss)

Ingredients

• 4 cups Cooked rice (day-old)
• 1 cup Vegan shredded jackfruit
• 1 tablespoon Soy sauce
• 1 teaspoon Sugar
• 1/2 cup Vegetable oil
• 1/4 cup Scallions

Instructions

1. 1Press the 4 cups of cooked rice firmly into a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for at least 2 hours to allow the rice to firm up.
2. 2Once the rice is firm, use a knife to cut it into 2-inch squares. Set these rice squares aside.
3. 3In a small bowl, combine the 1 cup of vegan shredded jackfruit with the 1 tablespoon of soy sauce and the 1 teaspoon of sugar. Mix well to ensure the jackfruit is evenly seasoned.
4. 4Pour the 1/2 cup of vegetable oil into a 10-inch skillet and heat it over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully place the rice squares into the hot oil, ensuring not to overcrowd the skillet. Fry the rice squares for 3-5 minutes per side, or until they are golden brown and crispy. You should hear a gentle sizzling sound.
6. 6Using a slotted spoon or tongs, remove the crispy rice squares from the skillet and place them on a plate lined with paper towels to drain any excess oil.
7. 7Arrange the drained crispy rice squares on a serving platter. Top each square with a portion of the seasoned vegan jackfruit. Finally, sprinkle the 1/4 cup of chopped scallions over the top.
8. 8Serve the Cơm Cháy Chà Bông immediately while the rice is still warm and crispy.

Substitutions

Related Guides