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.
Servings: 2 cups
Calories: 273kcal
Equipment
- 1 half cookie sheet
- 1 medium bowl
Ingredients
- 1 bag frozen Jasmine Rice
- 3 teaspoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon avocado oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
Instructions
- 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.
- Preheat the oven to 400 degree's Fahrenheit. Line a half cookie sheet with parchment paper or a silicone mat.
- 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.
- Spread the seasoned rice evenly onto a parchment-lined baking sheet by pressing it with a spatula.
- 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.
- 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!
Notes
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.
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.
Nutrition
Serving: 0.5cup | Calories: 273kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 508mg | Potassium: 79mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 197IU | Calcium: 17mg | Iron: 1mg