Cơm Cháy Chà Bông (Crispy Rice with Pork Floss)

Ingredients

• 4 cups Cooked rice
• 1/2 cup Vegetable oil
• 1/2 cup Pork floss
• 1/4 cup Green onions
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 1 tablespoon Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 1 tablespoon fish sauce, 1 teaspoon sugar, and 1 tablespoon water. Stir until the sugar is dissolved to make the savory sauce.
2. 2Spread the 4 cups of cooked rice in a thin, even layer on a baking sheet lined with parchment paper. Press down firmly to compact the rice.
3. 3Place the baking sheet in an oven preheated to 95°C. Dry the rice for 2 to 3 hours, or until it feels completely dry and hardened to the touch.
4. 4Once the rice is dry, cut it into small squares or rectangles, about 2.54 cm in size.
5. 5Pour the 1/2 cup of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it shimmers, around 175°C.
6. 6Carefully add the rice pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2 to 4 minutes per batch, until the rice is golden brown and crispy. You will hear it sizzling actively.
7. 7Remove the crispy rice from the oil using a slotted spoon and place it on a plate lined with paper towels to drain any excess oil.
8. 8Arrange the crispy rice on a serving plate. Drizzle the prepared savory sauce over the rice, then generously top with the 1/2 cup pork floss and the 1/4 cup sliced green onions.
9. 9Serve the Cơm Cháy Chà Bông immediately for the best crunchy texture.

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