Thai Crispy Rice
Let the rice crisp on the bottom of the pan for this twist on fried rice that is full of crunchy texture and flavor. Top it with a fried egg for a super easy lunch or dinner that uses that leftover rice in the back of the fridge.
Servings: 2 servings
- 2 Tbsp Cooking Oil (see note)
- 2 cups Cooked Jasmine Rice (use cooked rice that has been refrigerated for a day or two)
- 1 ½ Tbsp Nam Prik Pao / Thai Chili Paste (sub any color Thai curry paste, but reduce for less spice)
- 2 tsp Soy Sauce (sub Tamari or Fish Sauce if preferred)
- 2 tsp Lime Juice
- Fried Eggs, for serving
- Chopped green onions or cilantro, for serving
Stir oil into cooked rice.
Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible; maximum surface area makes for the most crispy bits).
Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.
Stir in nam prik Pao and soy sauce, breaking the rice up into bite-size bits as you stir.
Taste the rice and if it is very dry, you can add an extra splash of soy sauce.
Stir in lime juice.
Serve rice with fried eggs and fresh chopped herbs on top.
Any type of cooking oil that is approved at high heat will work - avocado, grapeseed, vegetable, or peanut oil are our favorites here.
Thai Chili Paste or Curry Paste - these are what give the dish it's flavor. Nam Prik Pao (Thai Chili Paste) is our favorite because it has layers of complex flavor. Red curry paste will make the dish quite spicy. Yellow curry paste or Massaman curry paste are usually slightly spicy and more nuanced.
Serving: 1g | Calories: 304kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 807mg | Fiber: 2g | Sugar: 2g