Cơm Cháy (Crispy Rice)
Crunchy and savory crispy rice, often served with a flavorful meat topping. This version features a nut-free pork floss topping.
Ingredients
- 4 cups Cooked rice
- 4 tbsp Vegetable oil
- 1/2 cup Pork floss (ruốc)
- 2 tbsp Fish sauce
- 1 tbsp Sugar
- 2 cloves Garlic
- 1/4 tsp Chili flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Spread the cooked rice thinly on a baking sheet lined with parchment paper.
- 2Press the rice down firmly and evenly.
- 3Drizzle 2 tablespoons of vegetable oil over the rice.
- 4Bake in a preheated oven at 175°C for 20-30 minutes, or until the rice is golden brown and crispy.
- 5While the rice is baking, prepare the topping by combining fish sauce, sugar, minced garlic, and chili flakes (if using) in a small bowl.
- 6Heat the remaining 2 tablespoons of vegetable oil in a skillet over medium heat.
- 7Add the pork floss to the skillet and stir-fry for 2-3 minutes, or until lightly toasted.
- 8Remove the crispy rice from the oven and break it into smaller pieces.
- 9Top with the pork floss mixture and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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