How do you store crispy rice?

Name: crispy rice
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: Fried rice:; 1 small broccoli; 1 large onion; 2 carrots; 2 packets of cooked rice; 2 tablespoons peanut oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 spring onion

To optimally store crispy rice and ensure it retains its crunchiness as much as possible, you can follow these tips: Let Cool: Before storing the crispy rice, it is important to let it cool completely to room temperature. This prevents condensation inside the storage container, which can make the rice soggy. Airtight Container: Use an airtight container to store the rice. This helps keep the rice crispy by minimizing exposure to air and moisture. Refrigerator: Store the airtight container with crispy rice in the refrigerator. While this won't keep the rice perfectly crispy like just out of the oven, it does help keep the rice fresh and safe. The crispy rice can be stored in the refrigerator for up to 2 days. Reheating: To reheat the crispy rice and restore its crunchiness as much as possible, heat it on a baking sheet in the oven or use a hot pan on the stove. Avoid the microwave, as this can make the rice soft and mushy. If using an oven, heat the rice at 180°C until it is warm and somewhat crispy again. In a pan, you can add a little oil and heat the rice over medium heat until it is crispy again. By following these steps, you can enjoy your leftover crispy rice while retaining as much of its texture and flavor as possible.

crispy rice

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35min

•

Easy

Make a delicious and healthy crispy fried rice with fresh vegetables and a light soy rice vinegar dressing.

Ingredients

What do you need?

Quantity: 4P

Fried rice:
1 small broccoli
1 large onion
2 carrots
2 packets of cooked rice
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 spring onion

Preparation method

How do you make this?

Preheat the oven to 200 °C.

Chop the broccoli, onion, and carrot finely. Place the vegetables together on a baking sheet with the rice. Mix in the oil, soy sauce, and rice vinegar. Spread nicely on the sheet and bake for 25 minutes at 195 °C.

Finish with finely chopped spring onion.