One bite of Crispy Rice with Ginger and Scallions will have you hooked on this crunchy, easy, delicious recipe! Top the rice with a runny, fried egg for a winner dish the whole family will rave about!
When you hear that crackle of crispy rice cooking in a frying pan, you know something special is happening! Made with very simple ingredients, this yummy vegetarian rice recipe, adapted from Wine A Little Cook A Lot, is everything you want in a perfect vegetarian side dish.
What ingredients are in this crispy rice?
Aromatic jasmine rice is the base for this delicious side dish, with crunchy bits of fried rice, ginger, garlic, and chopped scallions. Here are some of the ingredients you'll need for this easy, crispy, vegetarian rice recipe:
[*See recipe card for all of the ingredients and exact quantities.]
- fresh ginger
- fresh garlic
- scallions (green onions)
- rice vinegar
Jump to:
This is one of my favorite ways to use up day-old rice. Don't throw away your leftover rice! It's so perfect for other recipes, like this one.
TOP TIP: Use leftover rice for this recipe! I like to use Trader Joe's frozen jasmine rice (which is pre-cooked) and heat it up in the microwave. Make sure to cool the rice in the refrigerator to dry it out before using.
I was able to get all of my ingredients for this recipe at my favorite store, Trader Joe's! I swear, I could spend hours in there! It was so convenient for me not having to travel to different stores searching for products to make this recipe. Gotta love TJ's!
Other flavor options
If you're going for a more robust flavor, consider these alternatives, or additions, for adding to the crispy rice:
- Soy sauce, tamari, coconut aminos. Just a splash of one of these sauces gives this rice a richer umami, salty flavoring.
- Sriracha sauce. Want your rice a bit spicier? Add a drizzle of sriracha sauce on top of the rice and egg.
- Oils. There are several other kinds of oil you can use besides grapeseed oil. Just make sure you use an oil that can withstand the high heat, like vegetable, avocado, or peanut oil.
- Furikake seasoning. Another great option as a topping is furikake seasoning! Its umami-rich flavoring is so perfect for this recipe!
How do you make crispy rice with ginger?
[*See recipe card for detailed instructions.]
1. Grate the fresh ginger on a zester.
3. Slice the scallions (white parts too).
5. Press the rice into the pan to crisp.
2. Mince the fresh garlic cloves.
4. Sauté the ginger, garlic, and scallions.
6. Fry the eggs in a pan.
Follow these simple steps to make this irresistible crispy rice:
- Start with cooked jasmine rice, or other white rice. (Day-old rice is best because it's drier than just-cooked rice, which allows for the perfect texture when fried.)
- Add the oil and rice vinegar to cooked rice and stir together until the rice is thoroughly coated.
- Heat the rest of the oil in a large frying pan over medium-high heat. Sauté the ginger and garlic until translucent. Add in ¼ of the scallions and sauté quickly.
- Add the rice to the pan and combine with the sautéed veggies until fully mixed. Using a flat spatula, press and flatten the rice into the pan, until it reaches all sides of the pan. It should be no more than one inch thick.
- You will start to hear the rice crackling. Cook until you see the edges start to brown, about 6 to 8 minutes. Gently lift up the bottom to make sure the rice is golden-brown underneath. Cook a few more minutes if need be.
- Stir the rice and sprinkle with salt and pepper to taste. Take the pan off the burner and set aside.
- In a small frying pan, fry the eggs until the whites of the egg are fully cooked and the yolk is still runny. (I used the lid of mason jar to make perfectly round, runny eggs.)
- Spoon the rice into individual bowls. Top with a runny egg. Sprinkle with the remaining scallions and sesame seeds.
- Serve with the optional sauces on the side.
TOP TIP: To make a perfectly round, runny fried egg, either use the lid of a mason jar (like I did), or a ring mold. If you don't care about esthetics, just fry the egg like you normally would in a frying pan!
Another recipe using leftover rice
My drool-worthy Spicy Tuna Crispy Rice appetizer recipe using leftover rice features pan-fried crispy rice cakes topped with slices of sushi-grade tuna and creamy avocado, finished with a drizzle of spicy Sriracha aioli sauce. OMG!
What to serve with this crispy rice
There are so many great recipes that would go well with a side of this crispy rice. Check out some of them here:
- Stir-Fry Beef and Broccoli
- General Tso's Shrimp and Tofu
- Instant Pot Coconut Curry Pork
- Grilled Shrimp with Honey Garlic Miso
- Healthy Asian Rubbed Salmon
- Chinese Five Spice Pork Tenderloin
Storage instructions
You can store any cooled, cooked rice in an air-tight container in the refrigerator for up to two days. It probably won't be as crispy as when you made it, but you can still enjoy the rice by adding a little water to the rice and reheat it in the microwave.
You can also freeze the leftovers in a sealed ziploc bag for up to three months. Flatten the rice in the bag and get out all of the air before sealing.
Common FAQ's
Also called scorched rice and crunchy rice, crispy rice is a dish that calls for browning rice in oil until a thin, golden crust forms. The rice is typically cooked in a pan and tossed in oil first so that every grain is coated, then browned over high heat.
Be sure to fry the rice in two or more batches. If you add too much at once, it won't get the crispy texture we're going for. While grapeseed oil is my first choice, there are other oils you can use, like vegetable oil and avocado oil.
Want more rice recipes?
If you liked this crispy rice recipe, you're going to want to check out these awesome rice recipes too!
- Easy Cauliflower Fried Rice with Crab
- Shrimp Fried Rice Cups
- Spicy Tuna Crispy Rice
- Cauliflower Kimchi Fried Rice
- Rice Cooker Coconut Rice with Lemongrass
Recipe notes
- I used Trader Joe's frozen rice, which is pre-cooked and heated in the microwave. Make sure to cool the rice in the refrigerator to dry it out a little before using.
- Using leftover "take-out" rice is also a great option. I always freeze any leftover rice and reheat it in the microwave before using.
- Don't have a ring mold for frying the eggs? Use the lid of a mason jar! It makes perfectly round, runny fried eggs every time!
Crispy Rice with Ginger and Scallions
One bite of Crispy Rice with Ginger and Scallions will have you hooked on this crunchy, easy, delicious recipe! Top the rice with a runny, fried egg for a winner dish the whole family will rave about!
- Total Time: 20 min
- Yield: 4 1x
Ingredients
- 4 cups cooked jasmine rice (day-old rice is best)
- 3 tablespoons grapeseed oil (divided)
- 1 tablespoon rice vinegar
- 4 teaspoons grated fresh ginger
- 4 garlic cloves, minced
- ½ cup sliced scallions, divided (green and white parts)
- 4 eggs
- black sesame seeds
Optional sauces:
Instructions
- Start with cooked jasmine rice, or other white rice. (Day-old rice is best because it's drier than just-cooked rice, which allows for the perfect texture when fried.)
- Add one tablespoon of the oil, and the rice vinegar, to cooked rice and stir together until the rice is thoroughly coated.
- Heat the rest of the oil in a large frying pan over medium-high heat. Sauté the ginger and garlic until translucent. Add in half of the scallions and sauté quickly.
- Add the rice to the pan and combine with the sautéed veggies until fully mixed. Using a flat spatula, press and flatten the rice into the pan, until it reaches all sides of the pan. It should be no more than one inch thick.
- You will start to hear the rice crackling. Cook until you see the edges start to brown, about 6 to 8 minutes. Gently lift up the bottom to make sure the rice is golden-brown underneath. Cook a few more minutes if need be.
- Stir the rice and sprinkle with salt and pepper to taste. Take the pan off the burner and set aside.
- In a small frying pan, fry the eggs until the whites of the egg are fully cooked and the yolk is still runny. (I used the lid of mason jar to make perfectly round, runny eggs.)
- Spoon the rice into individual bowls. Top with a runny egg. Sprinkle with the remaining scallions, and the sesame seeds.
- Serve with optional sauces on the side for drizzling.
Notes
- I used Trader Joe's frozen rice, which is pre-cooked and heated in the microwave. Make sure to cool the rice in the refrigerator to dry it out a little before using.
- Using leftover "take-out" rice is also a great option. I always freeze any leftover rice and reheat it in the microwave before using.
- Don't have a ring mold for frying the eggs? Use the lid of a mason jar! It makes perfectly round, runny fried eggs every time!
Watch a short video of this recipe here.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Sides
- Method: Stove top
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 416
- Sugar: 0.6 g
- Sodium: 73.2 mg
- Fat: 15.8 g
- Carbohydrates: 55.6 g
- Protein: 11.2 g
- Cholesterol: 186 mg
Keywords: crispy rice, crispy rice with ginger, crispy rice recipe, ginger rice, leftover rice, vegetarian side dish
Tracy R. says
This was delicious! Took a bit longer to crisp up than I expected, but worth the wait. Yum!
★★★★★
Asian Caucasian says
Yay! So glad you like my crispy rice recipe! It can be tricky to get the rice just right. Depends on your stove, etc. This dish goes so well with everything.
Brenda Fallwell says
It just so happens that I had leftover takeout rice in my fridge! This recipe came together so quickly and my hubby loved it! ❤️ I’m going to add shrimp to this dish next time to make it a meal. Yum!
★★★★★
Asian Caucasian says
I love hearing that your hubby enjoyed this crispy rice recipe! And, adding shrimp would be awesome! So glad you like this recipe, Brenda!