Cơm Cháy Chà Bông (Crispy Rice with Pork Floss)

Ingredients

• 4 cups Cooked rice (day-old)
• 1/2 cup Vegan pork floss (mushroom floss)
• 1/2 cup Vegetable oil
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Sesame seeds
• 1 tbsp Dried seaweed flakes (optional)

Instructions

1. 1Spread the 4 cups of cooked rice in a thin, even layer on a baking sheet or tray.
2. 2Dry the rice in an oven set to 200°F (95°C) for 1 to 2 hours, or until the rice is completely dry and hard to the touch. Alternatively, you can leave the rice out to air dry for several hours or overnight.
3. 3Cut the dried rice into small squares or rectangles, about 1-inch by 1-inch.
4. 4Pour the 1/2 cup of vegetable oil into a deep skillet or pot and heat it over medium-high heat until it shimmers, around 350°F (175°C).
5. 5Carefully add the rice squares to the hot oil in batches, making sure not to overcrowd the skillet. Fry for 1 to 2 minutes per side, until they are golden brown and feel crispy when gently poked.
6. 6Use a slotted spoon to remove the fried rice squares from the oil and place them on a plate lined with paper towels to absorb any extra oil.
7. 7In a small bowl, whisk together the 1 tbsp of soy sauce and 1 tsp of sugar until the sugar is dissolved.
8. 8Lightly brush the tops of the fried rice squares with the soy sauce mixture.
9. 9Sprinkle the 1/2 cup of vegan pork floss, 1 tbsp of sesame seeds, and 1 tbsp of dried seaweed flakes (if using) over the brushed rice squares.
10. 10Serve the Cơm Cháy Chà Bông immediately while they are still warm and crispy.

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