By Akshara
April 4, 2026
Crispy rice dishes are popular across Asian cuisines, where cooked rice is pan-seared to develop a golden crust and deep flavour. Using an induction cooktop allows steady, controlled heat, which is key to achieving that even crispness without burning. Paired with fresh vegetables and a light dressing, this becomes a balanced summer meal.
1 cup cooked rice (preferably day-old) 1 tablespoon oil ½ cup cucumber, diced ¼ cup carrots, julienned 2 tablespoons spring onions 2 tablespoons roasted peanuts or cashews For dressing 1 tablespoon soy sauce 1 teaspoon rice vinegar or lime juice 1 teaspoon honey ½ teaspoon chilli oil Salt
Heat oil in a wide pan on induction and spread rice in a thin, even layer.
Press lightly and cook undisturbed on medium heat until the base turns golden and crisp.
Flip in sections and crisp the other side lightly, then break into chunks.
In a bowl, combine vegetables, nuts and dressing ingredients.
Add crispy rice just before serving and toss gently to retain crunch.