Cơm Cháy (Crispy Rice)

Ingredients

• 4 cups Cooked rice, day-old
• 1 cup Vegetable oil
• 1/4 cup Dried shrimp
• 2 tbsp Green onions, chopped
• 1/2 tsp Red chili flakes (optional)
• 1 tsp Fish sauce (ensure dairy-free)
• 1 tsp Sugar

Instructions

1. 1On a large baking sheet lined with parchment paper, spread the 4 cups of day-old cooked rice in a thin, even layer. Press down firmly with your hands or a spatula to flatten the rice.
2. 2Preheat your oven to 200°F (93°C). Place the baking sheet with the flattened rice into the preheated oven and dry for 1 to 2 hours, or until the rice is completely dry and hard to the touch.
3. 3Pour the 1 cup of vegetable oil into a large skillet or wok. Heat the oil over medium-high heat until it shimmers and a small piece of rice dropped into it immediately sizzles.
4. 4Carefully add a single layer of the dried rice to the hot oil, frying in batches to avoid overcrowding the pan. Fry each batch for 2 to 4 minutes, turning occasionally, until the rice pieces are golden brown and visibly crispy. Use a slotted spoon to remove the crispy rice from the oil and place it on a plate lined with paper towels to drain excess oil.
5. 5In a small bowl, combine the 1/4 cup of dried shrimp, 2 tablespoons of chopped green onions, 1 teaspoon of fish sauce, and 1 teaspoon of sugar. If you are using them, add the 1/2 teaspoon of red chili flakes to this mixture.
6. 6Immediately sprinkle the prepared shrimp and green onion mixture evenly over the warm, crispy rice. Serve the crispy rice right away.

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