Nut-Free Crispy Rice
Transform humble ingredients into a showstopping dish with this Nut-Free Crispy Rice recipe—a deliciously crunchy, allergy-friendly twist on the classic crispy rice dish. Made with fluffy white rice that’s pan-fried to golden perfection, this recipe is packed with flavor from a savory blend of soy sauce, sesame oil, and fresh vegetables like green onions and carrots. Perfect as a quick and satisfying side dish or a crowd-pleasing snack, it’s ready in under an hour and entirely free from nuts, making it a safe and delightful choice for allergen-conscious dining. The secret to achieving that irresistible crispy texture lies in cooling the cooked rice before pan-frying, allowing it to sear to perfection. Serve this dish as a stand-alone treat or pair it with your favorite protein for a complete, wholesome meal!
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Ingredients
- 2 cups white rice
- 4 cups water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 small carrot
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Rinse 2 cups of white rice under cold water until the water runs clear, then drain.
Step 2
In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then lower the heat to a simmer, cover the saucepan, and cook for 15-20 minutes or until the rice is tender and water is absorbed.
Step 3
Remove the cooked rice from heat and let it sit, covered, for 5 minutes, then fluff it with a fork. Transfer the rice to a baking sheet and spread it out to cool completely, about 20 minutes.
Step 4
While the rice cools, finely chop 2 stalks of green onions and grate 1 small carrot.
Step 5
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Step 6
Add the cooled rice to the skillet in an even layer. Let it cook undisturbed for about 5-7 minutes or until the bottom is golden brown and crispy.
Step 7
Drizzle 2 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice. Stir in the chopped green onions and grated carrots, incorporating them evenly with the rice.
Step 8
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Step 9
Continue to cook for another 5 minutes, stirring occasionally, until the rice is evenly crisped to your liking.
Step 10
Serve immediately as a warm, crunchy side dish or snack.
Nutrition Facts
| Serving size | 1433.6 grams (1433.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 833 |
| Total Fat 43.10g | 55% |
| Saturated Fat 6.60g | 33% |
| Polyunsaturated Fat 8.50g | |
| Cholesterol 0mg | 0% |
| Sodium 2397mg | 104% |
| Total Carbohydrate 98.50g | 36% |
| Dietary Fiber 3.80g | 14% |
| Total Sugars 2.80g | |
| Protein 12.50g | 25% |
| Vitamin D 0IU | 0% |
| Calcium 139mg | 11% |
| Iron 2mg | 12% |
| Potassium 431mg | 9% |
Source of Calories