Chinese Crispy Rice – Two Versions

This is the sound of the perfect Chinese crunchy rice using two methods. In addition to various types of fried rice, this is my favorite way of using the remaining rice. I love cooking it for breakfast. Wrap the remaining rice in a container the previous night AND Get this golden and crunchy brown rice cake. It is a popular Chinese breakfast with steam sandwiches, soy milk, And small noodles.

Pan version vs fried version

To prepare the crunchy rice cake, you can choose refrigeration or refrigeration. Both are fantastic, but they have some differences.

The fried pan -fried version develops a golden crust similar to a lace on the surface. When you die, the internal consistency is still soft. However, the fried version has a more crunchy surface and a flavor similar to rice cream puffs.

Ingredients

You probably already have everything, but here’s what makes magic. Common and ordinary rice in something

• 3 cups remaining riceYou can choose to share it with salt and pepper or not.
• 1 tablespoon of lard or neutral oil (for the refrigerator)
• 2 cups of peanut oil *(for frying, 350 ° f/175 ° C)

Step instructions step

Cover the container with a plastic casing, then add the remaining rice. Press firmly, cover and refrigerate.

Now you can easily lift the rice brick with the help of the plastic envelope.

Then cut the rice brick into large 1 cm pieces and cut the smaller ones around 3 cm *3 cm. You may feel that rice is sticky to your knife; The solution is first to wet the knife.

Pan omelette method

One of the reasons why I love this method is the amount of oil. With only about 2 tablespoons of vegetable oil and a non -stick pan, we can also make crunchy and golden rice cakes.

Fry the rice cake until both sides turn into golden brown.

Deep refrigeration method

For a more soft method, check this method of deep fryable. Heat the oil TO about 350 ° F.. You can test the oil temperature with a berry. Once inserted, there will be beautiful bubbles around it.

The frying process lasts 3-5 minutes until the surface becomes completely golden.

Taste and serve

Traditionally, we will not season the rice before frying. You can taste the super crunchy shell and the weak aroma of rice, but the rice does not have too much flavor.
I suggest combining it with your favorite dive sauce for french fries. But for Chinese breakfast, we serve it with savory and porridge stottones.

Keep and heat

• I suggest freezing the rice cakes before frying and cooking them was not against if you made a large lot.
• It is necessary to browse or fry the fried ones to regain the crunchy consistency.

• 3 cups remaining rice Any kind is ok, you can choose to season or not.
• 1 TBSP lard or neutral oil For the omelette
• 2 cups peanut oil * For deep frying, 350 ° f/175 ° C.

• Cover the container with a plastic casing, then add the remaining rice. Press firmly, cover and refrigerate.

• Now you can easily lift the rice brick with the help of the plastic envelope.

• Then cut the rice brick into large 1 cm pieces and cut the smaller ones around 3 cm *3 cm. You may feel that rice is sticky to your knife; The solution is first to wet the knife.

Pan omelette method

• In a non -stick pan, add about two tablespoons of vegetable kitchen oil and fry the rice cake until golden brown. Then, turn it up and fry on the other side until you reach the perfect color.

Deep refrigeration method

• Heat the oil TO about 350 ° F.. You can test the oil temperature with a berry. Once inserted, thin bubbles will form around.The frying process lasts 3-5 minutes until the surface becomes completely golden.

Calories: 165Kcal | Carbohydrates: 34G | Protein: 4G | Fat: 2G | Saturated fat: 0.4G | Sodium: 435mg | Potassium: 105mg | Fiber: 2G | Sugar: 2G | Vitamin A: 1125Iu | Vitamin C: 1mg | Soccer: 15mg | Iron: 0.3mg