Skillet Crispy Rice

Thai Crispy Rice topped with a fried egg

4.12 from 45 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Gluten-Free, Vegetarian

Cuisine: Thai

Keyword: easy recipe, easy recipe ideas, easy Thai recipe, homemade Thai, rice

Servings: servings

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Wok or Large Skillet
Mixing Bowl

Ingredients

2 Tablespoons Cooking Oil (see note)
2 cups Cooked Jasmine Rice (use cooked rice that has been refrigerated for a day or two)

Instructions

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.

Notes

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 - At the very end of cooking, stir in a tablespoon of one of these to give the dish some extra flavor. Nam Prik Pao (Thai Chili Paste) is my 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.

Nutrition