You are here: Home > Cuisine > Chinese Vegetarian > Chinese Basic > Crispy Rice, Deep Fried Chinese Crispy Rice Crispy Rice, Deep Fried Chinese Crispy Rice by Tarla Dalal Like crispy noodles, Crispy Rice is also a key ingredient in Chinese cooking often used in sweets, savouries and Soups as a key ingredient or as a garnish. Here we show you how to prepare and store some at home, handy for use in your favourite dishes. To prepare this, 90 per cent cooked rice should be deep-fried till crisp. The ‘90 per cent’ is an important keyword here, because if the rice gets too mushy, it will just not dry up and it will be impossible to deep-fry it. Make sure you cool the Crispy Rice well before storing it, otherwise it will ‘sweat’ and become soggy. 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Drain on an absorbent paper.Repeat step 3 to make remaining crispy rice in 1 more batch.Cool completely and serve or store in an air-tight container and use as required.Handy tip:Handy tip:This crispy rice stays fresh up to 2 weeks when stored in an air-tight container at room temperature. Nutrient values per cupEnergy702 calProtein5.8 gCarbohydrates67.3 gFiber3.5 gFat45.4 gCholesterol0 mgVitamin A405 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B31.6 mgVitamin C0 mgFolic Acid6.9 mcgCalcium8.6 mgIron0.6 mgMagnesium0 mgPhosphorus0 mgSodium0 mgPotassium0 mgZinc1.1 mg