This crispy white rice recipe is flavored with scallions & ginger for an easy side dish. Use leftover white rice for an even easier recipe!
Have you ever been to an Asian or Chinese restaurant and you get a bite of rice that’s slightly crispy and browned?
I’m not talking burnt rice, I’m talking crispy and perfectly browned edges with tender soft rice inside.
If you have no idea what I’m talking about that’s okay. All you need to know is crispy white rice is where it’s at ;).
My easy crispy white rice recipe is flavored with lots of scallions and fresh ginger, giving the white rice a hugeeee upgrade.
Think of it like a much more simpler fried rice without all the vegetables and with rice that’s actually crispy.
Ingredients you’ll need for Asian crispy white rice:
- white rice (leftover or made at least 1 day in advance)
- fresh ginger
- scallions/green onions
- rice wine vinegar
- peanut/canola/vegetable/corn oil
Simple ingredients that make one flavorful and yummy side dish!
Now, if you’re not using leftover white rice that you may have got with your takeout, you can make your own.
Just be sure to make it at least 1 day in advance.
This will help the rice get crispy when it’s ready to be cooked because it has a chance to dry out.
White Rice to Water Ratio:
When making white rice the ratio is always 1:2. One part rice to two parts water.
For this recipe, I like using vegetable broth instead of water because it gives the rice much more flavor even before adding the rest of the ingredients!
This crispy white rice recipe makes enough for 6, 1/2 cup servings which is 1 cup of uncooked white rice to 2 cups of liquid.
The white rice will yield 3 cups once cooked.
How to make white rice perfectly crispy and flavorful:
- As mentioned above, make sure your rice is at least 1 day old which will ensure the rice is dry and not moist.
- If not using leftover white rice, cook your rice in vegetable broth with some ginger to give it a boost of flavor.
- Heat oil over medium-high heat in wok or large frying pan. Add garlic, scallions and more fresh ginger. Cook 1 minute to infuse the oil.
- Add rice and rice wine vinegar. Spread out as evenly as possible. Cook 4-5 minutes until lightly browned and crispy. Use the back of a spatula to press the rice flat while it cooks.
- Flip rice over and repeat until all edges are golden and crispy.
- Remove from heat and serve with extra scallions and sesame seeds if desired.
I love my wok because it really gives that authentic Asian flavor and makes my stir fry’s perfectly crispy. I got mine on amazon for under $40 (affiliate link)
Another tool that’s really useful, especially in this white rice recipe, is my grater/zester. It makes grating that fresh ginger a breeze! I also like it for lemons and garlic :). You can get one also on amazon (affiliate link).
What to serve with flavored crispy white rice?
For more Asian Inspired Dishes Try:
- Braised Asian Short Ribs
- Asian Cauliflower Rice Stir-Fry Bowls
- Crunchy Asian Salad with Sesame Peanut Dressing
- Crispy Asian Turkey Burgers with Slaw
- 2 cups vegetable broth, or chicken broth
- 1 cup white rice, long grain, see recipe notes
- 4 tsp fresh ginger, finely grated, divided
- 3 tbsp peanut oil, or canola, vegetable, corn oil
- 3 cloves garlic, minced
- 1/2 cup scallions, sliced, divided
- 1 tbsp rice wine vinegar
- sesame seeds, optional ,for serving
- In a medium saucepan, bring vegetable broth to a boil. Stir in white rice and 2 tsp of ginger. Turn heat to low, cover and simmer for 15-20 minutes or until the liquid is fully absorbed. Fluff with a fork. Set aside in a airtight container in the refrigerator for at least 1 day.
- Heat oil in large frying pan or wok over medium-high heat. Add garlic, remaining 2 tsp of ginger, 1/4 cup of scallions, cook 1 minute to infuse the oil.
- Add cooked rice and rice wine vinegar and stir to combine. Using spatula, press rice flatly against the pan. You should hear it sizzle. Let cook 4-5 minutes until browned. Flip over and repeat with the other side.
- Repeat this process until edges of the rice are golden brown and crispy (about 15 minute total).
- Remove from heat, top with remaining 1/4 cup of scallions and sesame seeds if desired.
*You can also use leftover white rice from take out!
*Cooked rice can be made ahead up to 2 days ahead and stored in the refrigerator.
*Crispy white rice will last up to 4 days in the refrigerator.
Nutrition Information:Yield: 6 Serving Size: 130 g
Amount Per Serving: Calories: 185Total Fat: 7.24gSaturated Fat: 0.58gUnsaturated Fat: 6.54gSodium: 187mgCarbohydrates: 27.01gFiber: 0.7gSugar: 0.93gProtein: 2.47g