Clean recipe · therealfooddietitians.com
Sheet Pan Crispy Rice Recipe
This recipe for basic crispy rice can be used to add crunch and flavor to everything from salads and dinner bowls to casseroles and veggie side dishes. It’s easy to make in the oven and adds an unexpected pop of flavor and texture that makes everything taste so good.
Original recipe: therealfooddietitians.com
- Yield:
- 6 servings
- Prep:
- 3 min
- Cook:
- PT-498157H35M56S
- Total:
- PT-498157H35M56S
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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.