Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Place the cooked rice in a pile on an 18x13 inch sheet pan. Drizzle with sesame oil and soy sauce alternative, then sprinkle with garlic powder and a pinch of salt if using. Mix thoroughly to coat every grain.
- Spread the seasoned rice evenly across the sheet pan in a single layer. Pat it down firmly with a spatula or your hands to create a compact surface.
- Bake for 12-20 minutes, tossing halfway through (around 8-10 minutes), until the rice is golden brown and crispy to your preference.
- Serve immediately for the best crispy texture. This rice is delicious as a snack or as a base for bowls and salads.
- To store, let the crispy rice cool completely, then keep it in an airtight container at room temperature for up to 2 days.
Notes
- For extra crispiness, ensure the rice is spread in a thin, even layer.
- If you don't have coconut aminos, soy sauce or tamari work perfectly.
- This crispy rice is best enjoyed fresh, but can be stored at room temperature for up to 2 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have coconut aminos, soy sauce or tamari work perfectly.
- This crispy rice is best enjoyed fresh, but can be stored at room temperature for up to 2 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.