Cơm Cháy Chà Bông (Crispy Rice with Pork Floss)

Instructions

1. 1Press the 3 cups of cooked white rice firmly into an 20.32 × 20.32 cm (20 × 20 cm) baking dish or similar-sized container. Let the rice sit at room temperature for at least 30 minutes, or in the refrigerator for 15 minutes, to firm up and prevent it from breaking during frying.
2. 2Using a sharp knife, carefully cut the firmed rice into 3.81 cm (4 cm) squares.
3. 3Pour the 1/4 cup of vegetable oil into a large 30.48 cm (30 cm) skillet and heat it over medium-high heat. The oil should reach a temperature of approximately 176.7-190.6°C (175-190°C), shimmering slightly on the surface.
4. 4Carefully place the rice squares into the hot oil in a single layer, working in batches if necessary to avoid overcrowding the skillet. Fry each side for 3-5 minutes, until the rice squares are golden brown, visibly crispy, and firm to the touch.
5. 5While the rice is frying, combine the 1 tbsp of fish sauce, 1 tsp of sugar, and 1 tbsp of water in a small bowl. Whisk these ingredients together until the sugar is completely dissolved and the sauce is clear.
6. 6Transfer the crispy fried rice squares to a serving plate. Immediately top each square with a portion of the 1/2 cup of pork floss and sprinkle with the 2 tbsp of chopped scallions. Drizzle the prepared sauce evenly over all the topped rice squares and serve immediately.

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