Description
These crispy rice bites offer a delightful contrast of textures, featuring a golden, crunchy exterior that gives way to a tender, fluffy interior. Each bite is subtly seasoned, providing a savory foundation, and finished with fresh green onions for a hint of aromatic brightness. Prepared by pan-frying, these bites develop a satisfying crispness, making them an appealing appetizer or side dish.
Ingredients
- 2 cups cooked short-grain white rice (preferably day-old)
- 1 tablespoon neutral oil (such as vegetable or canola), plus more for frying
- 1/2 teaspoon salt
- 1/4 teaspoon sugar (optional, for balance)
- 2 tablespoons chopped green onions, for garnish
Instructions
- In a large bowl, combine the cooked rice, 1 tablespoon of neutral oil, salt, and optional sugar. Mix gently until well combined.
- Line a baking sheet with parchment paper. Firmly press the seasoned rice into a square or rectangular shape, about 1/2 to 3/4 inch thick, on the parchment paper. You can use a mold or your hands.
- Cut the pressed rice into individual bite-sized squares or rectangles. Place the shaped rice bites on the baking sheet and refrigerate for at least 30 minutes to firm up. This helps them hold their shape during frying.
- Heat 2-3 tablespoons of neutral oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the rice bites into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
- Cook for 3-5 minutes per side, or until each side is golden brown and crispy. Use a spatula to gently flip them.
- Once cooked, transfer the crispy rice bites to a plate lined with paper towels to drain any excess oil.
- Garnish immediately with chopped green onions and serve warm.
Notes
Using day-old cooked rice helps achieve a firmer texture and better crispiness.
Press the rice firmly into shapes to prevent them from falling apart during cooking.
Adjust the amount of oil for frying to ensure even browning without deep-frying.
These bites are versatile; consider serving them with a soy-ginger dipping sauce or a spicy mayonnaise.
For an extra crispy crust, you can lightly coat the shaped rice bites in panko breadcrumbs before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250 kcal
- Fat: 6g
- Carbohydrates: 45g
- Protein: 4g