Get ready to revolutionize your fried rice game with the most addictively crunchy twist ever invented! Imagine taking the classic comfort of fried rice and elevating it with an unexpected, crispy surprise that will make your taste buds dance. This Potato Chip Fried Rice isn't just a recipe; it's a culinary adventure that transforms ordinary leftovers into a gourmet experience that'll have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup potato chips, crushed
- 1/2 cup diced ham
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by measuring them out and having them ready near your cooking station. If using leftover rice, ensure it's cold and separated.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers and becomes fragrant.
- Pour beaten eggs into the hot pan and quickly scramble them, breaking into small pieces. Once eggs are just cooked, transfer to a separate plate and set aside.
- In the same skillet, add diced ham and sauté for 2-3 minutes until slightly crispy and lightly browned at the edges.
- Add cold cooked rice to the skillet, spreading it evenly and allowing it to develop a slight crisp on the bottom for about 2 minutes.
- Drizzle soy sauce over the rice, stirring continuously to ensure even distribution and prevent burning.
- Fold in scrambled eggs and mix thoroughly with the rice and ham.
- Sprinkle crushed potato chips over the fried rice, gently folding them in to maintain some crunch.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Remove from heat and transfer to serving plates, garnishing with additional crushed potato chips if desired.
Tips
- Use cold, day-old rice for the best texture and to prevent mushy fried rice. Freshly cooked rice contains too much moisture and will make your dish soggy.
- Choose sturdy potato chips like kettle-cooked or ridged varieties that can maintain their crunch when mixed into the hot rice.
- Add the crushed potato chips at the very end of cooking to preserve their crispy texture and prevent them from becoming soggy.
- For extra flavor, experiment with different potato chip flavors like barbecue, sour cream and onion, or jalapeño to create unique variations.
- Make sure your pan or wok is hot enough before adding ingredients to achieve that perfect slightly crispy rice bottom known as "socarrat".
- Don't overcrowd the pan – this ensures each ingredient gets properly sautéed and develops a nice color and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 15g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 110mg
