Crispy Rice Ribbons with Black Sesame Scallions

Ingredients

• cooked short-grain rice, chilled3 cups
• cornstarch3 tbsp
• toasted sesame oil2 tbsp
• neutral oil3 tbsp
• scallions, thinly sliced6
• soy sauce2 tbsp
• rice vinegar1 tbsp
• orange zest1 tsp
• black sesame seeds2 tbsp

Method

1. 1Spread the chilled rice on a tray and gently toss with cornstarch until the grains look lightly dusted and separate.
2. 2Press the rice into a thin layer in a hot oiled skillet and cook until the bottom turns deeply crisp, then flip in sections to crisp the other side.
3. 3Cut or tear the crisp rice into ribbon-like strips and return them to the pan with sesame oil.
4. 4Add scallions and stir just until glossy and fragrant.
5. 5Mix soy sauce, rice vinegar, and orange zest, then drizzle over the rice ribbons and toss quickly.
6. 6Finish with black sesame seeds and serve immediately while the edges are still crunchy.

Tips

• Use cold, dry rice for the best shattering texture.
• Let the rice sit undisturbed long enough to develop a real crust before flipping.

Nutrition