Cơm Cháy: Crispy Vietnamese Rice Cake

Ingredients

• 2 cups cooked jasmine or white rice, cooled
• 4 tablespoons vegetable oil for frying
• 1 medium carrots, cut into matchsticks
• 1 medium bell pepper (any color), cut into thin strips
• 3 whole green onions, cut into 2-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 whole garlic cloves, minced to pencil-tip-sized pieces
• 1 teaspoon fresh ginger, minced to pencil-tip-sized pieces

Instructions

1. 1

   Place the cooled rice in a medium bowl and use your fingers or the back of a wooden spoon to break up and fluff the grains so they are separated, not clumped.

2. 2

   Divide the rice into two equal portions and shape each into a disk about 3 inches across and 0.5 inches thick by pressing firmly between your palms, then set them on a small plate.

3. 3

   Heat 2 tablespoons of vegetable oil in a 12-inch nonstick or cast iron skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

4. 4

   Carefully slide one rice disk into the hot oil and let it cook undisturbed for 4–5 minutes until the bottom is deep golden brown and you can smell a toasty aroma.

5. 5

   Using a thin metal spatula, slide it under the rice cake to loosen it, then gently flip it over and cook the other side for 3–4 minutes until it is also deep golden brown and crispy.

6. 6

   Transfer the finished rice cake to a clean plate lined with paper towels to drain excess oil, then repeat steps 4–5 with the second rice disk and the remaining 2 tablespoons of oil.

7. 7

   Pour the soy sauce and rice vinegar into a small bowl and stir with a fork until combined; set aside within arm's reach of your stove.

8. 8

   Heat 1 tablespoon of vegetable oil in the same skillet over medium-high heat until it shimmers, about 60 seconds.

9. 9

   Add the minced garlic and ginger to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant like fresh garlic and ginger.

10. 10

    Add the carrot matchsticks and bell pepper strips to the skillet and stir every 10 seconds for 2–3 minutes until the vegetables are bright-colored and still crisp but no longer raw-tasting.

11. 11

    Pour the soy sauce and vinegar mixture into the skillet and stir constantly for 30 seconds until the vegetables are coated and the pan smells savory.

12. 12

    Add the green onion pieces to the skillet and stir for 15 seconds until they are warm and slightly wilted.

13. 13

    Place one crispy rice cake in the center of each of two plates or shallow bowls, positioning it so it stands upright or leans slightly.

14. 14

    Spoon the warm vegetable stir-fry and all its sauce over and around each rice cake, allowing some sauce to pool on the plate.

Tools you’ll need

• medium mixing bowl
• small plate
• 12-inch nonstick or cast iron skillet
• thin metal spatula
• paper towels
• small bowl
• fork
• wooden spoon or cooking spoon
• two serving plates or shallow bowls

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