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

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 1.27 cm 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 2.5 cm by about 2.5 cm. Carefully separate the cut pieces.
4. 4Heat the 0.5 cup of vegetable oil in an approximately 25 cm skillet over medium-high heat until it reaches 177°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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