Skillet Crispy Rice with Leftover White Rice
A small skillet batch of oil-crisped leftover rice, turned in sections and served as four side portions.
Ingredients
Rice
- 2 cups cooked white rice properly chilled
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro chopped, optional
Instructions
Crisp the Rice
- Break up clumps in the cold cooked rice. Heat olive oil in a 10–12-inch nonstick skillet over medium heat.
- Spread rice into a thin layer and press lightly. Cook undisturbed for 5–7 minutes until the underside is golden.
- Divide the layer into sections with a spatula and flip each section. Cook 5–7 minutes more until golden and steaming throughout, at least 165°F.
- Break into pieces, season with salt and pepper, and add optional chopped herbs. Serve immediately as 4 small side portions.
Notes
- Cool cooked rice within 1 hour and refrigerate for no more than 24 hours before frying.
- Reheat rice only once; make the amount you will eat immediately.