Crispy Gochujang Leftover Rice Topping
This crispy rice topping is great new way to use up leftover rice. Toss day-old rice with a mixture of salty and sweet ingredients then bake until golden and irresistible. Cornstarch helps create a light, crispy coating, while the gochujang + honey caramelize into a sweet, spicy glaze that clings to every grain. This is a perfect addition to bowls, salads, roasted veggies, and so much more. Or enjoy it on its own as a satisfyingly crunchy snack!
Crispy Gochujang Leftover Rice Topping
Ingredients:
2 cups cooked rice (refrigerated day-old rice works best)
2 tablespoons avocado oil
1-2 tablespoons gochujang (depending on your spice level preference)
3 teaspoons honey
1 teaspoon soy sauce
1/4 teaspoon garlic powder
1 tablespoon sesame seeds
4 teaspoons cornstarch
Directions:
1. Preheat oven to 400 F. In a large bowl, whisk together gochujang, honey, oil, soy sauce, and garlic powder, and sesame seeds.
2. Add the rice to the bowl and gently toss, breaking up any clumps, until evenly coated. Sprinkle coated rice with cornstarch and toss again.
3. Spread rice mixture onto a parchment-lined baking sheet in a thin and even layer. Bake at 400 F for around 25 minutes until the edges of the pieces are golden and crispy (remove from the oven 2-3 times thoughout cooking to toss the rice). Keep a close eye on it the last few minutes to make sure it doesn't burn. Remove from the oven and let cool, this will be the step where the rice crisps up completely.
4. Sprinkle over anything that needs crunch and flavor: Rice or grain bowls, salads, roasted or grilled veggies, or even straight from the pan as a snack!