Cơm Cháy (Crispy Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• 1/2 cup Vegetable Oil
• 2 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 1/2 cup Vegan Mushroom Sauce

Instructions

1. 1Spread the 4 cups of cooked rice (day-old) thinly and evenly across a baking sheet. Press down firmly to compact the rice.
2. 2Allow the rice to dry uncovered for at least 2 hours, or preferably overnight, until it feels firm and dry to the touch.
3. 3Using a knife, cut the dried rice into 2-inch squares.
4. 4Pour the 1/2 cup of vegetable oil into a large skillet and heat it over medium-high heat until it shimmers, about 375°F (190°C).
5. 5Carefully place the rice squares into the hot oil in batches, making sure not to overcrowd the skillet. Fry for 3-5 minutes per side, until they are golden brown and crispy. Use a slotted spoon to remove the fried rice squares and place them on a plate lined with paper towels to drain any excess oil.
6. 6In a small bowl, whisk together the 2 tablespoons of soy sauce and 1 teaspoon of sugar until the sugar is dissolved. Lightly brush this mixture over the tops of the hot, crispy rice squares.
7. 7Serve the crispy rice squares immediately with the 1/2 cup of vegan mushroom sauce on the side for dipping.

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