Oven Baked Viral Crispy Rice

If you’ve been anywhere on social media lately, you’ve probably seen the crispy rice taking over! And for good reason—crispy rice is insanely delicious, easy to make, and can be paired with just about anything.

Spotlight on This Oven-Baked Crispy Rice

It’s easy! No complicated steps, no deep frying—just pop it in the oven. It’s that simple to make.

A nice crunch. I love how this simple crunchy rice adds another layer of texture to boring salads.

Flavor-packed. A simple seasoning blend takes this crispy rice to the next level.

Versatile. Add it to salads, bowls, wraps, and more for a delicious crunch that will keep you coming back for more.

Frequently Asked Questions

How can I make this gluten free? Simply swap the soy sauce for tamari or coconut aminos to keep this dish gluten-free.

Can I use brown rice instead of white jasmine rice? Yes, but brown rice has a firmer texture and may not get as crispy as jasmine rice. If using brown rice, be sure to press it down well before chilling.

How do I get my crispy rice extra crunchy? For extra crunch, broil the rice for the last 2-3 minutes of baking. You can also bake it a little longer, keeping an eye on it to avoid burning.

Can I use regular cooked rice instead of microwavable? Yes! If you’re using freshly cooked rice, make sure it’s fully cooled and slightly dry for the best crispiness. Day-old rice from the fridge works great!

The Ingredients

Microwavable Jasmine rice: I like to grab a three pack from Trader Joe’s in the frozen section for convenience.

Soy sauce: This is what brings the flavor and saltiness to the crispy rice. You can also use coconut aminos.

Toasted sesame oil: I really enjoy the Asian flavor that this oil has.

Smoked paprika: This is a basic spice with a lot of flavor.

Chili powder: Another great spice that slightly kicks up the heat.

Crushed red pepper: If spice isn’t your thing, remove this ingredient. Otherwise, enjoy some heat.

Avocado oil: The combination of avocado oil and toasted sesame oil help cook the rice to crispy perfection.

The Instructions

Step one: Microwave your Jasmine rice according to the package directions. After sitting for a few minutes, carefully cut open the bag and transfer the rice to a medium bowl to continue fully cooling.

Step two: Preheat the oven to 400 degree’s Fahrenheit. Line a half cookie sheet with parchment paper or a silicone mat.

Step three: In the bowl of rice, combine soy sauce, avocado oil, toasted sesame oil, smoked paprika, chili powder, and crushed red pepper. Mix well to coat every grain with flavor.

Step three: Spread the seasoned rice evenly onto a parchment-lined baking sheet by pressing it with a spatula.

Step four: Place the pan into the oven and cook for 20 minutes. Remove the pan, give it a toss, flatten it back into one layer and cook another 15 minutes.

*For crispier rice, leave in another few minutes. Keep an eye on it so the rice doesn’t burn.

Step five: Allow the rice to cool for 5 minutes and then carefully pick up the parchment paper and place the rice onto a cutting board to continue cooling. Make sure to fully cool the rice which should take about 15-20 minutes. Then, enjoy!

Storage Tips

Store any leftover crispy rice in an airtight container in the fridge for up to two days. *I prefer to eat immediately for better quality.

Tips + Modifications

Want extra crisp? Broil for the last 2-3 minutes to get an even crunchier texture.

Completely cool. Make sure the rice completely cools before cooking. This helps the rice hold its shape and crisp up better.

Make it spicy. Add more crushed red pepper or a drizzle of sriracha. For less spice, remove red pepper flakes.

Meal prep hack: Make a big batch by doubling the recipe and using a full size sheet pan.

Enjoy!

XOXO

Michelle