If you’ve ever had crispy rice at a restaurant—golden, crunchy on the outside with a warm, chewy center—you already know why this dish is so irresistible.
Inspired by Bobby Flay’s twist on crispy rice, this recipe is the perfect way to transform leftover rice into something totally crave-worthy. Whether you serve it with spicy tuna, sautéed veggies, or simply as a flavorful snack, it always delivers big on texture and taste.
It’s become a favorite in our house when we want something fun and satisfying but don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe
This crispy rice is golden on the outside and soft on the inside—an amazing contrast that makes every bite satisfying. It’s great for serving with sushi toppings, grilled proteins, or just drizzled with soy sauce and scallions.
It’s also versatile, quick, and made with ingredients you probably already have. A perfect starter, snack, or side dish that feels gourmet but comes together easily.
What You’ll Need
- 3 cups cooked jasmine or sushi rice (day-old rice is best)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons neutral oil (like vegetable or avocado oil)
- Optional toppings:
- Sliced avocado
- Spicy tuna or crab mix
- Spicy mayo
- Sliced scallions
- Sesame seeds
- Pickled ginger
Pro Tips
- Use cold, day-old rice—it’s less sticky and holds its shape better when frying.
- Wet your hands when shaping the rice to prevent sticking.
- Keep the oil hot but not smoking—about 350°F is ideal for a crisp exterior without burning.
- Don’t crowd the pan—fry in batches to get even crisping.
- Let patties rest on a wire rack or paper towels after frying to keep them crunchy.
Tools You’ll Need
- Nonstick skillet
- Spatula or fish turner
- Measuring spoons
- Small bowl for vinegar mixture
- Ring mold (optional, for shaping)
- Wire rack or paper towel for draining
Substitutions and Variations
- Rice: Sushi rice or jasmine rice works best, but any sticky white rice will do.
- Oil: Avocado oil, canola oil, or any high-heat neutral oil can be used.
- Toppings: Get creative—grilled shrimp, shredded chicken, or even egg salad work well.
- Sauce swap: Use teriyaki, eel sauce, or sriracha-soy glaze instead of spicy mayo.
Make Ahead Tips
You can shape the rice patties and refrigerate them up to 24 hours in advance.
Fry right before serving. Leftover fried patties can be reheated in the oven or air fryer at 375°F for 5–6 minutes to bring back the crispiness.
Instructions
1. Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 15 seconds to dissolve, then stir into the cooked rice. Mix well and let cool completely.
2. Shape the Patties
With wet hands, scoop about ¼ cup of rice and press firmly into a 2–3 inch round patty. Repeat with remaining rice. You should get 8–10 patties. Place them on a parchment-lined tray.
3. Fry Until Golden
Heat oil in a nonstick skillet over medium-high heat. Add rice patties, a few at a time, and cook 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack to drain.
4. Add Toppings and Serve
Top each crispy rice patty with your favorite toppings: spicy tuna, avocado, scallions, spicy mayo, or sesame seeds. Serve warm or at room temperature.
Leftovers and Storage
Store leftover crispy rice in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F until hot and crispy. Avoid the microwave—it’ll soften the crust. Store toppings separately to keep textures fresh.
Recipe FAQs
Q: Can I use freshly cooked rice?
It’s better to use cold rice. Fresh rice is too soft and sticky to hold shape well when frying.
Q: What’s the best topping for kids?
Keep it simple with avocado, cream cheese, or plain soy sauce. Some kids love adding a little scrambled egg on top too.
Q: Can I bake these instead of frying?
Yes! Brush both sides with oil and bake at 425°F for 15–20 minutes, flipping once. They won’t be quite as crispy, but still delicious.
Q: Can I make these gluten-free?
Yes—just use tamari or coconut aminos instead of soy sauce, and make sure all toppings are gluten-free.
Crispy, Fun, and Full of Flavor
This Bobby Flay-inspired Crispy Rice is the kind of recipe that’s fun to make and even more fun to eat. It’s a brilliant way to reinvent leftover rice into something crunchy, satisfying, and customizable for the whole family. Add your favorite toppings or serve them plain—they’re always a win.
If you try this at home, I’d love to hear how it went! Leave a comment below and share your favorite crispy rice topping.