Nut-Free Crispy Rice
Transform your mealtime with this nut-free crispy rice recipe, a brilliantly simple yet irresistibly crunchy dish that's perfect as a side or a snack. Made with tender white rice and enhanced by the rich umami of soy sauce and sesame oil, this recipe offers all the addictively crispy texture without the use of nuts—making it an ideal option for allergen-free cooking. Fresh green onions and grated carrots deliver a pop of color and subtle sweetness, while olive oil ensures the rice reaches golden perfection in the skillet. With a prep-and-cook time under an hour, it’s a quick, flavorful way to elevate your meal. Whether served alongside your favorite protein or as a standalone snack, this nut-free crispy rice will become a household favorite for its simplicity and satisfying crunch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 small carrot
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse 2 cups of white rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then lower the heat to a simmer, cover the saucepan, and cook for 15-20 minutes or until the rice is tender and water is absorbed.
Remove the cooked rice from heat and let it sit, covered, for 5 minutes, then fluff it with a fork. Transfer the rice to a baking sheet and spread it out to cool completely, about 20 minutes.
While the rice cools, finely chop 2 stalks of green onions and grate 1 small carrot.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Add the cooled rice to the skillet in an even layer. Let it cook undisturbed for about 5-7 minutes or until the bottom is golden brown and crispy.
Drizzle 2 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice. Stir in the chopped green onions and grated carrots, incorporating them evenly with the rice.
Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Continue to cook for another 5 minutes, stirring occasionally, until the rice is evenly crisped to your liking.
Serve immediately as a warm, crunchy side dish or snack.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
