Crispy Fried Shallot Jasmine Rice

Name: Crispy Fried Shallot Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (300 g) jasmine rice, rinsed; 2¼ cups (540 ml) water; 6 ounces (170 g) shallots, thinly sliced into rings (about ⅛ inch/3 mm thick); ¾ cup (180 ml) neutral oil (vegetable or peanut); 2 tablespoons (30 ml) fish sauce; 1½ whole fresh limes, halved; ½ teaspoon (3 g) kosher salt; ½ cup (10 g) fresh cilantro, loosely packed, roughly chopped (optional)

From the MyKitchenBank Kitchen

Fragrant jasmine rice finished with homemade crispy fried shallots, fish sauce, and a squeeze of fresh lime. The shallots add a savory, umami depth and satisfying crunch that elevates simple rice into a complete side dish. This recipe makes the fried shallots from scratch for maximum flavor and crispness, though store-bought are a quick alternative.

Prep: 15 min
Cook: 25 min
Wait: 20 min
Total: 1 hr
Makes: 4 servings (about 3 cups cooked rice)

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Steps

Before you start

Rinse jasmine rice under cold water until water runs mostly clear to remove excess starch
Have all ingredients measured and ready before you start cooking the rice
Slice shallots evenly so they fry at the same rate and crisp uniformly

1
Fry shallots until golden
- Heat the oil in a small skillet over medium heat until a shred of shallot sizzles immediately when dropped in (about 2–3 minutes).
- Add the sliced shallots in a single layer and stir occasionally, adjusting heat to medium-low if needed to prevent scorching.
- Fry for 8–10 minutes, stirring every 1–2 minutes, until the shallots turn light golden brown and smell fragrant and nutty.
- They will continue to darken slightly as they cool.
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Ready when: Shallots are light golden brown and smell aromatic; they crisp as they cool
Tip: Watch carefully—shallots go from golden to burnt quickly. Keep the heat moderate and stir constantly in the last 2 minutes to avoid burning.
2
Drain fried shallots
- Using a slotted spoon, transfer the hot shallots to a plate lined with paper towels.
- Spread them in a single layer to cool completely (about 5–8 minutes).
- The oil will drain off and they will become crispy as they cool.
- Reserve 2 tablespoons of the infused cooking oil for the rice.
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Ready when: Shallots are completely cool and snap when bent
3
Bring water to boil
- In a 2-quart heavy-bottomed saucepan, combine the rinsed jasmine rice, water, and salt.
- Bring to a rolling boil over high heat (about 3–4 minutes), stirring once to ensure even heating.
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Ready when: Water is at a rolling boil
4
Simmer covered until tender
- Once boiling, reduce heat to low.
- Cover the saucepan tightly with the lid and simmer for 15 minutes without lifting the lid.
- The rice will absorb all the water and become tender.
- Remove from heat and let it sit, covered, for 5 minutes to steam and complete cooking.
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Ready when: Rice is tender and all liquid is absorbed; steam has cooked rice evenly
Tip: Do not lift the lid during cooking—this lets steam escape and can result in unevenly cooked rice.
5
Fluff and season rice
- Remove the lid and gently fluff the rice with a wooden spoon or rice paddle, breaking up any clumps.
- Add the reserved 2 tablespoons of fried shallot-infused oil and drizzle the fish sauce over the rice.
- Stir gently to combine, being careful not to crush the grains.
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Ready when: Rice is fluffy and evenly coated with oil and fish sauce
Tip: Use a gentle hand—jasmine rice grains are delicate and break easily when overworked.
6
Add fried shallots and finish
- Top the rice with most of the crispy fried shallots, reserving a small handful for garnish.
- Squeeze the juice from the lime halves over the rice and gently fold together.
- Taste and adjust seasoning with a pinch more salt or fish sauce if needed.
- Transfer to a serving dish and garnish with the reserved fried shallots and cilantro if using.
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Ready when: All ingredients are combined and rice is fragrant with lime and shallots
Tip: Add the lime juice and shallots just before serving to keep the shallots crispy; they absorb moisture over time.

Good to know

Tips

Rinsing jasmine rice removes excess starch and helps each grain stay separate and fluffy rather than sticky or clumpy.
The oil infused with fried shallot flavor is liquid gold—reserve it to drizzle over the rice for extra depth; any leftover can be stored in a cool place for up to 1 week to drizzle over soups, vegetables, or grains.
For best results, serve this rice hot or warm—cold rice loses the aroma and the shallots soften slightly. If you must make it ahead, keep components separate and assemble just before serving.
This recipe doubles easily; use the same timing but may need an extra minute or two for the larger batch to come to a boil.

Make ahead

You can prepare the fried shallots up to 2 days ahead; store them in an airtight container at room temperature. Make the rice up to 4 hours ahead and reheat gently with a splash of water before finishing with the shallots and lime.

Storage & reheating

Store cooled rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a tablespoon of water over medium heat for 3–4 minutes, stirring often. The fried shallots will keep in an airtight container at room temperature for up to 3 days. Do not refrigerate finished rice with shallots—add them fresh just before serving to maintain crispness.

Substitutions

neutral oil (vegetable or peanut) → coconut oil or sesame oil. Coconut oil adds richness; use sesame oil as half the total amount for a more assertive flavor that pairs beautifully with jasmine rice.
fish sauce → soy sauce. Use 1½ tablespoons (22 ml) soy sauce for a less pungent umami flavor; the rice will taste slightly less authentic but remain delicious.
shallots → store-bought crispy fried onions or shallots. Substitute 1 cup (50 g) store-bought for the homemade version to save time; skip the frying step and stir them in at the end, or use half and fry the other half fresh.
fresh cilantro → fresh mint or Thai basil. Either herb brightens the dish with a different aromatic note; use the same amount.