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In the same pan, wipe off any excess sauce with a paper towel. Reheat the pan. Add oil and leftover cooked white rice. It’s best to use cold, day old rice to achieve the crispy layer. If using warm, cooked rice, allow it to cool down before cooking. Season with garlic salt, light soy sauce, dark soy sauce, and white pepper. Toss the rice until it is fully coated with the sauce. Smooth out the rice by pressing it down with a spatula until it is an even layer with the pan. Allow it to cook on medium to high heat for about 10 minutes, monitoring it every 2-3 minutes to make sure its not burnt. You can test it for readiness by carefully lifting the rice, it should be intact and form a golden, crispy bottom layer.
6 Responses
I cannot wait to try this!
Hope you like it! 😋
This is perfectly satisfying in the most delicious, crispy way! One of my new favorites 😋
Hi Michele, so glad you like it! Thanks for taking the time to leave a review.
Would it still work if you doubled the recipe In the same size pan?
Hi Rona,
Apologies for the delayed response. That method might not work since we don’t want to overcrowd the pan. It might make it difficult to get the rice to crispen up. Have you tried this recipe yet?