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Crispy Rice

This Crispy Rice is easy to make with simple ingredients like onions, garlic, chickpeas and leftover rice. It is a satisfying and budget friendly meal which the whole family will love in no time and is naturally vegan.

Top view on a full portion of the Crispy Rice.

Rice is a staple in my house.

I preferably make my rice in advance so I have it ready whenever I need some to make my Mujadara, the Veggie Fried Rice, my Cabbage Roll Casserole or the Koshari

Ingredients for the Crispy Rice collected on a wooden board.

Why you want to make this Crispy Rice

My Crispy Rice recipe is so easy to make and everything comes together really fast. Taste and tell this is a keeper that even pickiest eaters will come back for in seconds. 

The result is filling and budget friendly with the most satisfying texture from crispy onions, rice and chickpeas.

Full of flavor: cumin, garlic, red pepper flakes and smoked paprika are the key to amazing flavors that you will always enjoy.

Even easier to make with my step by step pictures so you know exactly the result will be amazing yum.

Showing the caramelization of onion rings in a frying pan.

What you need for this Crispy Rice recipe

  • Rice
  • Oil
  • Onions
  • Garlic
  • Cumin

 

  • Smoked paprika
  • Chickpeas
  • Red pepper flakes
  • Sesame
  • Parsley

Showing how leftover rice is fried with garlic and spices.

How to make Crispy Rice

Heat a pan or skillet with 1/3 cup of oil, but reserve 3 Tbsp oil for later. Make sure the oil is hot, then add onions and fry them for around 20 minutes until caramelized. Stir from time to time, season with a pinch of salt and pepper.

Next you will need another casserole or pan. Add the remaining 3 Tbsp of oil and the minced garlic. Fry for about 1 minute, then give the rice to it. Season with smoked paprika, red pepper flakes, and cumin. Add the chickpeas and cook for 3 minutes, then sesame seeds. Fry for 1 minute more and finally season with a of pinch salt and pepper.

Serve with the onions and top with parsley.

Side by side view of chickpeas being added to the frying rice, before and after mixing.

Leftovers can be stored in the fridge for around 5 days.

Can the Crispy Rice be frozen?

You absolutely can, but for me it is best fresh. It will work, but the onions and chickpeas will not be as flavorful after freezing.

Top view of a frying pan with the Crispy Rice topped with caramelized onions and fresh herbs.

Tips and Tricks

This Crispy Rice is a great make ahead meal, because you can  make a big batch and it will reheat beautifully.

Amazing with Garlic Sauce, if you like.

A portion of the Crispy Rice on a small blue plate, with a slice of pita bread and garlic sauce.

Other amazing recipes to try

Collage of two pictures of the Crispy Rice with recipe title text.

If you give this Crispy Rice a try, tag me on Instagram or Facebook with a snapped picture so I can see all of your remakes.

Cheers, Florian.

Top view on a full portion of the Crispy Rice.

Crispy Rice

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This Crispy Rice is easy to make with simple ingredients like onions, garlic, chickpeas and leftover rice. It is a satisfying and budget friendly meal which the whole family will love no time and is naturally vegan.

Ingredients

  • 3 cups rice, leftover
  • 15 oz can chickpeas, drained
  • 1/3 cup + 3 Tbsp vegetable oil
  • 5 cloves garlic, miced
  • 3 cups onions, sliced
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 2 tsp sesame seeds
  • 1/3 cup parsley, finely chopped
  • salt, pepper to taste

Instructions

  1. Heat a pan or skillet with 1/3 cup of oil, but reserve 3 Tbsp oil for later. Make sure the oil is hot, then add onions and fry them for around 20 minutes until caramelized. Stir from time to time, season with a pinch of salt and pepper.
  2. Next you will need another casserole or pan. Add the remaining 3 Tbsp of oil and the minced garlic. Fry for about 1 minute, then give the rice to it. Season with smoked paprika, red pepper flakes, and cumin.
  3. Add the chickpeas and cook for 3 minutes, then sesame seeds. Fry for 1 minute more and finally season with a of pinch salt and pepper.
  4. Serve with the onions and top with parsley.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 358Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 56mgCarbohydrates: 61gFiber: 1gSugar: 2gProtein: 8g
Garlic Sauce
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