How To Make Crispy Rice With Brown Rice or White Rice Recipe Video

It is simple and easy to crIspy brown rice. You will need leftover steamed brown rice at room temperature and hot oil for the right flavor.

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineFeel
MethodDish
VegetarianMain Ingredient

Ingredients

 Steamed brown rice1 Cup (16 tbs) (in room temperature)
 Vegetable oil1⁄4 Cup (4 tbs) (as required)

Nutrition Facts

Serving size

Calories 88 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 0.57 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.49 mg0.02%

Total Carbohydrates 11 g3.8%

Dietary Fiber 0.88 g3.5%

Sugars 0 g

Protein 1 g2.3%

Vitamin A Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a wok, heat vegetable oil. Add in the rice and stir well.
2. Fry the rice until golden brown or crisp.
3. Remove from heat and drain the excess oil.

SERVING
4. Serve the Crispy Rice with some salads.

Editors Review

Brown rice is a delicious way to maintain goodness in the body and here is a video about its preparation. Check out the chef showing how to cook Crispy Brown Rice in simple and easy steps. Healthy delicacy indeed!

Comments

shantihhh profile page

shantihhh says :

It looks like a well used spun steel wok to me. When well used or seasoned there is a change in the colour. I have never seen a coated wok in Thailand. Brass woks for soups yes, spun steel woks yes.
Posted on: 23 June 2011 - 5:01pm
Anonymous

solunas says :

Please change the wok pan you use. That one looks like it has a teflon or non-stick coating that's coming off. That stuff is toxic when ingested.
Posted on: 7 August 2010 - 11:20am
Anonymous

Anonymous says :

actually i'm from asia and as far as i know, there's no teflon or non-stick coating on woks. The reason why the wok looks like that is because of the continuous use of the wok and the metal has changed color at some parts because of the heat. Woks are usually used with excessive heat and that heat causes certain parts of the wok to change color. It's DEFINITELY not a teflon or non-stick coating.
Posted on: 23 June 2011 - 1:12pm
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