Servings: 6 (1 1/2 cups) 1x
Scale
Ingredients
- 2 cups cooked rice*
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder (may sub onion powder)
Instructions
- Preheat the oven to 400°F.
- Add the cooked rice in a pile to the middle of an 18×13 sheet pan. Drizzle and sprinkle the sesame oil, coconut aminos, and garlic powder over top of the rice. Use a spoon or spatula (or your hands) to mix it together to distribute the seasonings throughout the rice.
- Spread the rice out in a single layer on the sheet pan and pat it down with the back of a spatula or your hands.
- Bake for 12 to 20 minutes, depending on crispiness preference (see Notes below), tossing after 8 or 10 minutes.
- Crispy rice is best served right away, stored at room temperature, or used in a recipe (such as Crispy Rice Salad) since the rice doesn’t stay crispy when added to a recipe and stored overnight in the fridge.
- If making ahead, store the fully cooled crispy rice in an airtight container at room temperature for up to 2 days.
Notes
* Use any cooked and cooled rice, such as jasmine rice, basmati rice, brown rice, black rice, sushi rice, or any leftover rice. It’s best if the rice is cold and mostly dry.
Baking Times:
For slightly tender crispy rice, bake for 8 minutes, then stir and flatten again. Return to the oven for another 4 minutes (12 minutes total baking time).
For very crispy rice, bake for 10 minutes, then stir and flatten again. Return to the oven for another 8 to 10 minutes (18 to 20 minutes total baking time). Don’t exceed 20 minutes or the rice may burn. It’s OK if the rice looks really dark brown – that is ideal for adding a nice crispy texture.
Nutrition Information
- Serving Size: 1/4 cup crispy rice
- Calories: 94
- Fat: 2 g
- (Sat Fat: 0 g)
- Sodium: 243 mg
- Carbohydrate: 17 g
- (Fiber: 1 g
- Sugar: 0 g)
- Protein: 2 g
- Cholesterol: 0 mg