Crispy Fried Rice Squares with Vinegar Seasoning Recipe

Introduction

Crispy rice is a delightful dish featuring perfectly cooked rice that’s pan-fried until golden and crunchy on the outside, yet tender inside. It’s a versatile base that you can enjoy plain or topped with your favorite ingredients for extra flavor.

Ingredients

• 2 cups sushi rice (or any short-grain rice)
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp neutral oil (avocado, vegetable, or sesame oil)

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice and water, then bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
2. Step 2: Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this seasoning into the cooked rice to add flavor and help it stick together.
3. Step 3: Transfer the rice to a shallow pan or baking dish, pressing it down firmly to form an even 1-inch layer. Cover and refrigerate for at least 4 hours or overnight to chill and firm up the rice.
4. Step 4: Remove the chilled rice from the pan and cut into squares or rectangles for even frying and bite-sized pieces.
5. Step 5: Heat oil in a pan over medium heat. Place the rice pieces in the pan without overlapping. Cook each side for 3-4 minutes until golden brown and crispy. Drain on paper towels.
6. Step 6: Serve the crispy rice plain or topped with ingredients like spicy tuna, avocado slices, or a drizzle of soy sauce.

Tips & Variations

• Use chilled rice to ensure it crisps up nicely without falling apart during frying.
• Try adding toasted sesame seeds to the rice seasoning for extra flavor.
• Substitute rice vinegar with apple cider vinegar if needed, but keep the quantity the same.
• Add thinly sliced scallions or fresh herbs on top for a fresh finish.

Storage

Store leftover crispy rice in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry again in a little oil over medium heat until warm and crispy, or use a toaster oven to help restore the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice instead of sushi rice?

Short-grain rice is best for crispy rice because of its sticky texture which helps the pieces hold together. Long-grain rice may not bind as well and could fall apart during frying.

Why should I refrigerate the rice before frying?

Chilling the rice firms it up and helps it bind together, making it easier to cut and maintain shape while frying, resulting in a crispier texture.

Crispy Fried Rice Squares with Vinegar Seasoning Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Crispy Rice is a delicious dish featuring perfectly cooked sushi rice that’s seasoned with a sweet and tangy rice vinegar mixture, chilled to firm it up, then pan-fried to crispy golden perfection. This recipe yields crispy rice squares that can be enjoyed as-is or topped with savory ingredients for a delightful appetizer or snack.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

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For the Rice Base:

• 2 cups sushi rice (or any short-grain rice)
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For Frying:

• 2 tbsp neutral oil (avocado, vegetable, or sesame oil)

Instructions

1. Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent stickiness. Combine the rinsed rice with water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let sit covered for another 10 minutes.
2. Season the Rice: Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice to add flavor and help the rice stick together for frying.
3. Chill the Rice: Transfer the rice to a shallow pan or baking dish, pressing down firmly to create an even, 1-inch thick layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to firm up the rice for cutting and frying.
4. Cut the Rice: Remove the chilled rice from the pan and cut into squares or rectangles. This step ensures even frying and creates bite-sized crispy rice pieces.
5. Pan-Fry Until Golden: Heat oil in a pan over medium heat. Place the rice pieces carefully in the pan, making sure they don’t overlap. Fry for about 3-4 minutes per side or until golden brown and crispy. Remove and drain on a paper towel.
6. Serve and Enjoy: Serve the crispy rice as is, or top with spicy tuna, avocado slices, or a drizzle of soy sauce for added flavor.

Notes

• Use short-grain or sushi rice for best texture and crispiness.
• Chilling the rice is crucial to firm it up and make frying easier.
• Use neutral oil with a high smoke point, such as avocado or vegetable oil, to avoid burning.
• Be careful not to overcrowd the pan when frying to maintain crispiness.
• Crispy rice pairs well with seafood toppings, spicy mayo, or soy sauce.

Keywords: crispy rice, fried rice squares, sushi rice appetizer, Japanese crispy rice, rice bites