Cơm Cháy Chà Bông (Crispy Rice with Pork Floss - Soy-Free)

Ingredients

• 4 cups Cooked white rice
• 0.5 cup Pork floss
• 0.5 cup Vegetable oil
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 0.25 teaspoon Chili flakes
• 2 tablespoons Scallions, thinly sliced

Instructions

1. 1Spread the 4 cups of cooked white rice evenly on a baking sheet lined with parchment paper. Press the rice down firmly with your hands or a spatula to create a thin, even layer about 1/2-inch thick.
2. 2Place the baking sheet with the rice in the refrigerator for at least 2 hours, or preferably overnight, to allow the rice to dry out completely. This drying step is crucial for achieving crispy rice.
3. 3Once the rice is dry, use a knife to cut it into small squares or rectangles, approximately 1-inch by 1-inch. Carefully separate the cut pieces.
4. 4Heat the 0.5 cup of vegetable oil in a 10-inch skillet over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully add the rice squares to the hot oil in batches, ensuring not to overcrowd the skillet. Fry for 3-5 minutes per batch, turning occasionally, until the rice squares are golden brown and crispy on all sides. Use a slotted spoon to remove the fried rice squares from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. 6While the rice is draining, combine the 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 0.25 teaspoon of chili flakes in a small bowl. Stir until the sugar is dissolved.
7. 7Arrange the crispy fried rice squares on a serving platter. Drizzle the prepared fish sauce mixture evenly over the rice squares. Immediately top with the 0.5 cup of pork floss and the 2 tablespoons of thinly sliced scallions.
8. 8Serve the Cơm Cháy Chà Bông immediately while the rice is still hot and crispy.

Substitutions

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