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    Home » Recipes » Sides

    Crispy Rice with Ginger and Scallions

    February 14, 2023 · Published: February 14, 2023 By: Asian Caucasian 2 Comments

    Jump to Recipe
    Crispy rice with ginger and scallions in a bowl topped with a runny fried egg with a pair of brown chopsticks, and a linen napkin on the side.
    Crispy rice with ginger and scallions topped with a runny fried egg in two small bowls with a pair of brown chopsticks, a linen napkin, and black sesame seeds in a bowl on the side.

    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!

    Crispy rice with ginger and scallions topped with a runny fried egg in two small bowls with a pair of brown chopsticks, a linen napkin, and black sesame seeds in a bowl on the side.

    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?

    Labeled ingredients for making crispy rice with ginger and scallions placed on top of a gray surface.

    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:
    • What ingredients are in this crispy rice?
    • Other flavor options
    • How do you make crispy rice with ginger?
    • Another recipe using leftover rice
    • What to serve with this crispy rice
    • Storage instructions
    • Common FAQ's
    • Want more rice recipes?
    • Recipe notes
    • Crispy Rice with Ginger and Scallions
    Crispy rice with ginger and scallions in two small bowls with chopsticks on top and a pan with rice with a wooden spatula, and black sesame seeds in a small bowl on the side.

    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.

    Trader Joe's ingredients for making crispy rice with ginger and scallions in a Trader Joe's red basket.

    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.]

    Hands with black gloves grating fresh ginger on top of a wooden cutting board, with a whole ginger bulb on the side.

    1. Grate the fresh ginger on a zester.

    A woman's hands slicing green scallions on top of a wooden cutting boar with a linen napkin on the side.

    3. Slice the scallions (white parts too).

    A rubber spatula on top of a pan with crispy rice with ginger and scallions on top of a stove.

    5. Press the rice into the pan to crisp.

    A hand with black gloves mincing fresh garlic on top of a wooden cutting board with a pile of minced garlic and a whole garlic bulb on the side.

    2. Mince the fresh garlic cloves.

    Sauteed ginger, garlic, and scallions in a frying pan on to of a stove.

    4. Sauté the ginger, garlic, and scallions.

    A round runny egg cooked in a frying pan on top of a stove.

    6. Fry the eggs in a pan.

    Follow these simple steps to make this irresistible crispy rice:

    1. 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.)
    2. Add the oil and rice vinegar to cooked rice and stir together until the rice is thoroughly coated.
    3. 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.
    4. 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.
    5. 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.
    6. Stir the rice and sprinkle with salt and pepper to taste. Take the pan off the burner and set aside.
    7. 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.)
    8. Spoon the rice into individual bowls. Top with a runny egg. Sprinkle with the remaining scallions and sesame seeds.
    9. Serve with the optional sauces on the side.
    A close-up image of a runny fried egg above two bowls of crispy rice with ginger and scallions and chopsticks 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!

    Crispy rice with ginger and scallions topped with a runny fried egg in two small bowls with a pair of brown chopsticks and black sesame seeds in a bowl on the side.

    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

    How does white rice get crispy?

    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.

    Why isn't my rice crispy?

    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

    1. 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.
    2. Using leftover "take-out" rice is also a great option. I always freeze any leftover rice and reheat it in the microwave before using.
    3. 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!
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Crispy rice with ginger and scallions topped with a runny fried egg in two small bowls with a pair of brown chopsticks, a linen napkin, and black sesame seeds in a bowl on the side.

    Crispy Rice with Ginger and Scallions

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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:

    • soy sauce
    • sriracha sauce
    • coconut aminos

    Instructions

    1. 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.)
    2. Add one tablespoon of the oil, and the rice vinegar, to cooked rice and stir together until the rice is thoroughly coated.
    3. 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.
    4. 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.
    5. 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.
    6. Stir the rice and sprinkle with salt and pepper to taste. Take the pan off the burner and set aside.
    7. 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.)
    8. Spoon the rice into individual bowls. Top with a runny egg. Sprinkle with the remaining scallions, and the sesame seeds.
    9. 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.

    • Author: Asian Caucasian
    • 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

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    Crispy rice with ginger and scallions in a bowl topped with a runny fried egg with a pair of brown chopsticks, and a linen napkin on the side. this recipe

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    Reader Interactions

    Comments

    1. Brenda Fallwell

      February 14, 2023 at 8:53 am

      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!

      ★★★★★

      Reply
      • Asian Caucasian

        February 14, 2023 at 8:54 am

        I love hearing that your hubby enjoyed this crispy rice recipe! And, adding shrimp would be awesome! So glad you like this recipe, Brenda!

        Reply

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