Description
This Sheet Pan Crispy Rice recipe transforms simple cooked rice into a crunchy, flavorful dish using a few seasonings and oven roasting. Perfect as a savory snack or a base for salads, this easy method creates a delightful texture that adds excitement to your meal.
Ingredients
Ingredients
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder (may substitute onion powder)
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for baking the rice.
- Mix the seasonings: Place the cooked rice in a pile in the center of an 18×13 inch sheet pan. Drizzle the sesame oil and coconut aminos (or soy sauce/tamari), then sprinkle garlic powder over the rice. Use a spoon, spatula, or your hands to thoroughly mix and evenly distribute the seasonings throughout the rice.
- Spread the rice: Spread the seasoned rice evenly across the sheet pan in a single layer. Press the rice down lightly with the back of a spatula or your hands to flatten it out for even cooking.
- Bake the rice: Bake in the preheated oven for 12 to 20 minutes, depending on how crispy you want the rice. Toss the rice gently after 8 to 10 minutes to promote even crisping.
- Serve immediately: For best texture, serve the crispy rice right away. It can be enjoyed on its own, stored at room temperature, or used as a crunchy element in recipes like a crispy rice salad.
- Store leftovers: If making ahead, let the rice cool completely, then store it in an airtight container at room temperature for up to 2 days to maintain crispiness.
Notes
- Baking time varies with desired crispiness—check the rice around 12 minutes for lighter crisp and up to 20 minutes for extra crunch.
- Use freshly cooked and well-drained rice for best crisping results; day-old rice can also work.
- This crispy rice does not stay crunchy when refrigerated; store at room temperature if not consuming immediately.
