10-Minute Crispy Rice Bowl

A delicious and flavorful lunch in only 10 minutes… yes it exists.

We’re on a crispy rice kick, and coming in hot is this 10-minute Crispy Rice Bowl. A quick and easy lunch or light dinner has never been simpler. Featuring warm, crispy rice, tinned fish, fresh herbs, and toppings, this is the perfect dish to have in your back pocket—especially if you’re looking for a staple recipe that relies mostly on pantry ingredients.

WHAT YOU’LL NEED FOR CRISPY RICE BOWL

• Leftover Rice – The key to crispy rice is…*drumroll*…. leftover rice. Rice needs to be old, and slightly dehydrated to crisp it up successfully in a pan. Which unfortunately means that the rice will need to be made the day before, and stored in an airtight container in the fridge. Rice dehydrates overnight in the fridge which allows the outside to become super crispy when cooked over medium heat. Fresh rice has too much moisture and is too sticky.
  
  Is there anyway to use fresh rice? Yes, but you’ll need an air fryer, and even then, the results aren’t perfect. However, if you’re in a pinch and really want to make this dish, it works. A great hack is to save leftover rice from Chinese takeout. This way, you avoid extra work, and you’ll have something delicious to make the next day. If you are making your own rice the night before a jasmine rice or another medium grain rice works well, I would just steer away from basmati rice.
• Furikake – Is it necessary? No. Does it add a layer of flavor and depth to the rice? Absolutely. If you have a favorite, use that. If not, opt for a basic furikake—avoid ones with bonito or wasabi for this recipe. Look for one that includes nori (dried seaweed), sesame seeds, sugar, and salt if possible. Call me basic, but I love the one from Trader Joe’s.

INGRIEDIENTS CONT…

• Tinned Fish – This recipe is designed to be a quick and easy lunch with minimal ingredients. If there’s ever a time to splurge on tinned fish, it’s for this dish. I love using smoked salmon, but mackerel and yellowtail are also excellent options. Ultimately, use whatever you prefer, but below are some of my favorite brands and selections.
  • Fishwife – This dish was initially developed using Fish Wife Smoked Salmon, which is hands down one of my favorite tinned fish, however a bit pricey. It was shot using the Smoked Salmon with Fly By Jing Chili Crisp, which is also a gem.
  • Patagonia Provisions – Looking for something a bit more affordable? Try the Smoked Mackerel from Patagonia Provisions.
  • Wildfish Cannery – A hidden gem! You aren’t going to find this in your big name supermarket, but if you spot anything from Wildfish Cannery I suggest you pick it up. They know how to do tinned fish right—big chunks of fish with fantastic flavor. The Smoked Coho Salmon is my top choice but you can’t go wrong with anything they sell.
  • Trader Joes – Hear me out! Trader joes has a smoked salmon that rivals some of the larger brands. It’s in a pink tin, and they don’t have it all the time, but if they do …. stock up. A great option for this recipe.
  • Wild Planet – They have fantastic Smoked Mackerel Fillets, I would even opt for their Wild Yellowtail for this recipe as well.
• Togarashi (optional)
• Neutral Oil – Pick a high smoke point neutral flavored oil, think canola oil, vegetable oil, or avocado oil.

• Additional Toppings: Green onions, cilantro, edamame, roasted nori sheets, cucumber, shredded carrots, soy sauce, thinly sliced pepper, a chopped nut (peanuts, cashews, or almonds). ** those bolded are ones chosen for this bowl.

HOW TO MAKE CRISPY RICE BOWL

Fry the Rice – Heat a skillet or frying pan over medium-high heat. Once the pan is hot (after 1–2 minutes), add 1 tablespoon of oil. Heat the oil for about 10 seconds, then add the cooked rice, spreading it out and flattening it against the pan. Let the rice crisp undisturbed for 4–5 minutes. Check to see if it has started to brown. If not, let it cook for another 2 minutes or until a crust forms. Flip the rice and cook for an additional 3–4 minutes. In the last minute, sprinkle in the furikake and togarashi. Once crispy, remove the rice from the pan.

Did you know that the color of the skillet you choose affects how quickly and evenly food browns? For this recipe, the ideal skillet is stainless steel, as it fries the rice the fastest and gives it a great crispy exterior. Darker nonstick pans can sometimes brown the rice but may not produce a crisp texture, while light-colored pans take the longest and often fail to add much color, even with extra cooking time. Be sure to adjust the recipe’s cooking time accordingly. Using a stainless steel skillet over medium heat should take about 10 minutes.

Can I crisp up the rice in the oven? Unfortunately, no. While it might seem easier to spread all the rice on a baking sheet and roast it until crispy (which would take around 15–20 minutes), the result would likely be overly crispy. What you’re aiming for is a nice, crispy exterior with a great crunch, paired with a softer interior.

Hot tip!! Okay, so you don’t have leftover rice… what to do. You can make fresh rice but it will be far too moist to fry up. Instead place desired amount in the air fryer, spray with a spray oil and airfare at 390F for 5-10 minutes. It might be a bit too crispy but better super crispy rice over no rice.

Prep other Ingredients – Ideally you want to eat this while the rice is still hot and crispy, so do yourself a favor prep your toppings while the rice is cooking. For this particular bowl I throughly washed the cilantro, and picked them from their stems, and finely chopped the green onions. The options for toppings are endless though, so prep accordingly to what you decide.

Assemble – Place the rice in the bowl, top with the tinned fish and the oil from the can if it is packed in a flavored oil or a good olive oil. Add the toppings and eat immediately.

STORING/REHEATING

Unfortunately, none of this can be stored and eaten later, especially the rice.

If you love crispy rice, you need to check out my Shrimp and Crispy Rice Salad.