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

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 200°F (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 1-inch 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 350°F (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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