Leftover rice turned in to crispy rice, my new favourite.
Depending on the seasoning you put in the rice, the taste varies to make it interesting in different dishes. Today's Buddha bowl was a combination of Korean flavours and lots of fresh veggies.
I had some precooked French chicken leg and decided to eat it with a vegetarian bowl on the side.
Cucumber, red bell pepper, carrot strips and green onion topped the crispy rice.
The sauce was just a combination of Poke Bowl dressing, Mirin and Kewpie Mayo with salt and pepper. The very heavy seasoned rice was the star of the bowl.
Crispy rice dressing:
Toasted seasme oil
Rice vinegar
Dark soy sauce
Ssamyang paste
Bake the rice at 180 C fan for 15, turn it over after 10.
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