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Preparation
5 hours
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Processing
30 minutes
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Difficulty
Easy
The article cooking below will guide you in making a vegetarian dish that is delicious and uniquely simple, crispy rice with vegetarian floss that is incredibly appealing. Let’s refer to the method of preparation!
Ingredients for Crispy Rice with Vegetarian Floss Serves 2
Cold rice 1 cup Vegetarian floss 50 g Onion 1 stalk
Vegetarian spices: sugar, seasoning powder, cooking oil, vegetarian fish sauce, Korean chili powder.
Tips for selecting ingredients:
Korean chili powder can be purchased at supermarkets, grocery stores, or on e-commerce sites. If you do not like using chili powder, you can use fresh chilies chopped into small pieces.
Vegetarian floss can be bought pre-made or made at home.
See more: How to make vegetarian floss
-800x800.jpg "How to make crispy and delicious vegetarian burnt rice with shredded pork that is incredibly simple 2")
How to make Fried Rice Cake with Vegetarian Pork Floss
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Making fried rice cake
Put the cold rice into a plastic lid or any round mold to shape the rice cake into a flat round form, spread it evenly, and press it tightly so that the rice sticks together; otherwise, it will break when frying and not taste good.
Leave the formed rice in the sun for about 3 – 4 hours until the rice grains are completely dry and hard.
Tip:
- The rice layer should be about 1 cm thick for quicker drying and better crunchiness when fried.
- If you have an oven, you can dry it in the oven. Initially, dry it at 120 degrees Celsius for about 45 minutes to remove some moisture, then flip the rice and continue drying for another 30 – 40 minutes at 120 degrees Celsius until completely dry.
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Frying the fried rice cake
Place a pan on the stove, turn on medium heat, when the oil is hot, add the dried rice cake to the oil and fry until golden.
When the rice cake is golden on all sides, remove it and place it on paper towels to absorb the oil.
Tip:
You should fry in deep oil so that the rice expands fully, making the fried rice cake crispy and delicious.
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Making scallion oil sauce
Mixing fish sauce: 1 tablespoon of vegetarian fish sauce, 1 teaspoon of vegetarian seasoning, 1 teaspoon of chili powder, 2 teaspoons of sugar. Stir well to dissolve.
Clean the scallions and chop them finely.
Heat a pan on the stove, add about 3 – 4 tablespoons of oil, turn the heat to medium, when the oil is slightly bubbling, add the chopped scallions, stir continuously for about 1 minute, then add the mixed fish sauce, stir until the fish sauce thickens a bit, then turn off the heat.
Tip:
You can add a little water and mix it with the fish sauce mixture to help the sugar dissolve faster.
.jpg "How to make crispy and delicious vegetarian burnt rice with shredded pork that is incredibly simple 5")
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Decoration
Take the fried crispy rice out onto a plate. Drizzle the scallion oil sauce you just made over it, ensuring both scallions and sauce are on the rice.
Sprinkle some vegetarian shredded pork on top, and the dish is complete.
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Final product
Vegetarian crispy rice with shredded pork is delicious with crispy rice, rich scallion oil sauce, flavorful fish sauce, and savory shredded pork—very tempting, right? Enjoy it right away!
How to preserve crispy rice for a long time without getting soggy:
- Wait for the fried rice (without pouring sauce on it) to cool completely, then place it in a tightly sealed plastic bag or a container with a tight lid to preserve it, ensuring the crispy rice remains crunchy and delicious. This method also helps you keep the rice longer without it molding or getting soggy.
- You can also store the sauce in a sealed container in the refrigerator for about 3 – 4 days.
- When you’re ready to eat, take the fried rice out, quickly fry it again, pour the sauce over it, and enjoy.
Tips for using leftover oil:
- Don’t rush to pour out leftover oil. Filtered cooking oil has excellent whitening effects. Any rust stain, just pour this oil on, use a piece of aluminum scrubber to gently rub it, and it will shine. For light stains, just use a paper towel to wipe it clean. After cleaning, cover the oil, store it for later use.
- Cooking oil should be stored in clean plastic or glass containers, and absolutely do not pour it back into the used cooking oil bottle.
- Let the cooking oil cool completely. Place a strainer over a glass bowl. You can also line it with a piece of paper towel to ensure no residual particles remain, helping to clean the oil and making it safer for the next use.
- Wait for the oil to filter cleanly; if you’re meticulous, you can filter it multiple times before pouring it into a jar, sealing it tightly, and placing it in a cool, dry place.
