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–+ servings
Chinese Crispy Rice

Chinese Crispy Rice: Transform Leftovers into Crunchy Joy

Enjoy the delight of Chinese Crispy Rice, transforming leftovers into a crunchy snack or breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 25 minutes
Servings: 4 cakes
Course: Breakfast
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 4 cups Leftover Rice Any type of cooked rice works
  • 1 tablespoon Lard or Neutral Oil Essential for pan-frying; can substitute with vegetable oil
  • 2 cups Peanut Oil Best for deep-frying; can substitute with vegetable or canola oil

Equipment

  • Non-Stick Pan
  • Deep skillet or pot
  • cutting board
  • Plastic wrap
  • knife

Method
 

Step-by-Step Instructions for Chinese Crispy Rice
  1. Press leftover rice into a container lined with plastic wrap and refrigerate overnight.
  2. Slice the rice brick into 1 cm thick larger pieces, then cut into 3 cm x 3 cm squares.
  3. Heat 2 tablespoons of lard in a non-stick pan over medium heat; fry each side for 3-4 minutes until golden-brown.
  4. For deep-frying, heat 2 cups of peanut oil to 350°F (175°C).
  5. Deep-fry the rice cakes in hot oil for 3-5 minutes until golden-brown and crispy.
  6. Serve warm with savory pickles or dipping sauce.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 200mgPotassium: 100mgFiber: 1gIron: 2mg

Notes

Wet the knife before cutting the rice to prevent it from sticking. Fry in smaller batches to maintain oil temperature.

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