Crispy rice. It’s crispy. It’s rice. And that’s really all that’s too it. Also, it makes the best crispy element for your salads.

But before we begin, I can’t stress enough how important the right rice is, for this recipe. You need the frozen box of brown rice (NOT organic) from trader joe’s or it’s counterpart from grain trust that other grocery stores carry. You know, the kind that has three plastic microwavable packages.

I have tried so many different types of rice, brown, right, etc.; and so many different types of those, frozen, boxed, bags, etc. This is the rice that works best. This is the rice you need to buy.

Ingredients:

2 packages of frozen brown rice, microwaved for 4 minutes each, and left out to dry for most of the day.

1/2 cup to 1 cup of avocado oil

Directions:

Fill a large frying pan about 1/4 of an inch full of avocado oil. Heat oil on high until shimmering.

Add in cooked and dried out rice. Using a wooden spoon that has been dipped in avocado oil, stir rice constantly. You want the rice to be moving around the pan so that all sides are frying. The rice will stick in clumps, but don’t worry. Keep stirring. The whole process takes around 10 minutes.

You know when the rice is done, when it deepens in color, kinda like a california golden tan, and, separates. It also sounds different when the spoon runs over it. That’s when you know you are done.

Drain rice, and place on paper towels to dry.