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TFYN Crispy Rice

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

Coming to you from The Friend You Need Cooking Show, this is Angela's crispy rice recipe from Episode 2. Watch the episode on YouTube. This will take longer if you don't have leftover rice and shredded chicken! Original recipe inspiration is from Bon Appetit 10/2016.


  • 2 cups Long Grain White Rice (4 cups pre cooked even better!)
  • 1 teaspoon Kosher Salt
  • 10 Tablespoons Extra Virgin Olive Oil
  • 1 Carrot
  • 1 Leek (pale part only)
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Tablespoon Dijon Mustard
  • 2 cups Chicken Breast (cooked and shredded, optional)
  • 1 teaspoon Black Pepper
  • 1 cup Cilantro (leaves and stems too)
  • 1 cup Mint Leaves (torn)

Cooking Instructions

  • 1. RICE

    Rinse rice under cold water, stirring vigorously, then drain. Repeat process until water runs clear, 4–5 times. Cook rice in a large pot of boiling salted water, stirring occasionally so rice doesn’t stick to bottom, until grains are slightly chalky in the center (rice will be undercooked—this is intentional), about 5 minutes. Drain and transfer to a large bowl.

  • 2. SAUTE

    Meanwhile, heat 2 Tbsp. oil in a medium skillet (preferably cast iron or nonstick) over medium. Cook carrot and leek, stirring occasionally, until tender, 6–8 minutes; season with salt. Add to bowl with rice and stir to combine; season with 2 tsp. salt.


    Spread a clean kitchen towel on a work surface. Place a lid for a medium skillet in the center. Tie 4 corners of towel to handle on top of lid (you just made a special steam absorber that will keep the rice from becoming gummy; stay tuned).

  • 4. RICE PART 2

    Heat ¼ cup oil in same skillet over medium-high until very hot and shimmering, about 2 minutes; season with salt. Scrape rice mixture into pan, smoothing surface and gently pressing into pan to form a tight “rice cake.” Cover with towel-lined lid and cook, undisturbed, until rice on bottom of pan is browned and crisp (scrape a small area on bottom of pan to check), about 8 minutes. If rice hasn’t browned, continue to cook, covered, 2 more minutes. Remove from heat and let sit, covered, 15 minutes to steam.


    Meanwhile, whisk garlic, lemon juice, mustard, and remaining 4 Tbsp. oil in a medium bowl. Add chicken and toss to coat; season with salt and pepper. Add cilantro and mint and toss gently just before serving.

  • 6. SERVING

    Transfer rice to your fanciest platter. Arrange chicken salad over and serve.

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