Crispy Rice with Caramelized Garlic and Anchovy Oil

Name: Crispy Rice with Caramelized Garlic and Anchovy Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 cups (480 g) jasmine rice, cooked and chilled (1 day old or refrigerated), broken into individual grains, any clumps gently separated; 3 tablespoons (45 ml) neutral oil (vegetable, canola, or peanut); 8 cloves (50 g) garlic cloves, unpeeled, whole, skin left on; 3 tablespoons (45 ml) toasted sesame oil; 1½ tablespoons (25 g) anchovy paste (or finely mashed anchovy fillets); ½ teaspoon (2½ ml) fish sauce; ¼ teaspoon (1.3 ml) red pepper flakes (optional); to taste sea salt; 2 pieces (30 g) scallion, white and light green parts, thinly sliced on the bias (optional)

From the MyKitchenBank Kitchen

Golden-brown crispy rice served with a deeply aromatic anchovy oil infused with caramelized garlic cloves. This Vietnamese-inspired side dish builds layered umami flavors through patient pan-frying and careful oil infusion. The contrast of crunchy rice against silky, fragrant oil makes it perfect alongside grilled proteins or poured over steamed vegetables.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 2 cups crispy rice with ¾ cup anchovy oil)

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Steps

Before you start

Use day-old cooked jasmine rice (or spread fresh rice on a plate and chill 2 hours); wet rice will steam rather than crisp.
Have all ingredients prepped and near your stove—garlic must be watched closely during caramelization.
Use a heavy-bottomed skillet (cast iron or stainless steel) for even heat distribution.

1
Caramelize the garlic
- Heat 1 tablespoon (15 ml) of neutral oil in the small saucepan over medium heat.
- Once hot, add the 8 unpeeled garlic cloves.
- Stir occasionally, watching carefully, for 12–15 minutes until the cloves are golden-brown on all sides and the skins darken to a burnt-looking mahogany (some blackened patches are desirable).
- The garlic should be very soft inside.
- Transfer the garlic and oil to a small bowl to cool slightly, then gently peel each clove while still warm—the skin should slip off easily.
- Crush the soft garlic with the side of a spoon into the oil.
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Ready when: Garlic skins are golden-brown to mahogany with some charring; insides are very soft
Tip: Watch constantly to prevent burning—garlic goes from golden to burnt quickly. Lower heat if cloves brown before softening through the center.
2
Prepare the anchovy oil
- In the same small saucepan (no need to clean it), whisk together the caramelized garlic and oil from the previous step, 3 tablespoons (45 ml) sesame oil, anchovy paste, fish sauce, and red pepper flakes if using.
- Heat gently over low heat, stirring constantly, for 2–3 minutes until fragrant and the anchovy paste is fully dissolved into the oil.
- Do not simmer; just warm it through.
- Taste and adjust salt if needed (anchovy and fish sauce are already quite salty, so use sparingly).
- Pour through a fine-mesh strainer into a clean bowl, pressing lightly to extract all flavored oil.
- You should have about ¾ cup (180 ml) of silky anchovy oil.
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Ready when: Oil is fragrant, anchovy paste has fully dissolved, and garlic pieces are suspended in warm oil
Tip: Keep heat low to avoid cooking the oil; this step is just about infusing flavor. If oil is too hot, it may taste acrid.
3
Heat the skillet
- Place the 12-inch (30 cm) skillet over medium-high heat for 2 minutes until it is very hot.
- Carefully drizzle the remaining 2 tablespoons (30 ml) of neutral oil around the pan, tilting to coat the bottom evenly.
- The oil should shimmer and move freely.
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Ready when: Oil shimmers and flows freely across the pan bottom
Tip: A properly preheated skillet is essential for crisping; a cold pan will steam the rice instead.
4
Add rice and spread
- Add the 3 cups (480 g) of chilled, separated jasmine rice all at once to the hot oil.
- Spread it into a single layer using a wooden spoon or spatula, pressing gently so the rice makes contact with the hot pan.
- Let it sit undisturbed for 3 minutes; you will hear gentle crackling as the rice begins to crisp on the bottom.
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Ready when: Sound of gentle crackling and faint golden-brown color visible at the edges
Tip: Resist the urge to stir; letting the rice sit builds a flavorful crust.
5
Toss and continue crisping
- Stir and toss the rice gently but thoroughly, scraping any golden bits stuck to the pan bottom back into the rice.
- Spread it into an even layer again and let it sit for another 3 minutes.
- Repeat this toss-and-rest sequence 2 more times (for a total of 3 rest periods), each lasting 3 minutes, stirring between each.
- The rice should gradually turn golden-brown throughout, with some grains darker and more caramelized than others.
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Ready when: Rice is mostly golden-brown with some darker, caramelized grains; grains are distinct and sound hollow when you bite one
Tip: The key to truly crispy rice is patience—rushing this step by stirring constantly prevents browning and crisping.
6
Final crisping and finish
- Do one final toss and spread the rice into an even layer.
- Cook without stirring for 2–3 minutes until the rice is deeply golden and fragrant, with a slight toasted aroma.
- Transfer the crispy rice to a serving platter or bowl, breaking up any remaining clumps gently with a spoon.
- Scatter the sliced scallion over the top if using.
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Ready when: Rice is deeply golden-brown, fragrant, and individual grains are completely separate and crispy
Tip: Listen for a toasted, nutty aroma—this is your cue that the rice has developed full flavor without burning.
7
Serve with anchovy oil
- Drizzle the warm anchovy oil generously over the crispy rice just before serving, or serve the oil in a small bowl on the side so guests can control the amount.
- The warm oil will awaken the fragrance of the caramelized garlic.
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Tip: If the anchovy oil has cooled, gently rewarm it over low heat for 30 seconds—a warm oil amplifies its aromatic impact.

Good to know

Tips

Day-old rice is essential: fresh, hot rice contains too much moisture and will steam rather than crisp. If only fresh-cooked rice is available, spread it on a plate and refrigerate for at least 2 hours, uncovered, to allow moisture to evaporate.
The caramelized garlic skins will appear burnt and blackened—this is intentional. Dark caramelization develops deep, sweet, savory notes that pale garlic cannot match.
Anchovy paste dissolves more smoothly into oil than whole fillets; if using fillets, mince them very finely and whisk them in slowly to prevent lumps.
Serve this alongside grilled fish, roasted vegetables, or soft-poached eggs to showcase the anchovy oil's umami depth. It is also excellent stirred into soups or spooned over steamed bok choy.

Make ahead

Caramelize the garlic and prepare the anchovy oil up to 4 hours ahead; store in an airtight container at room temperature. Reheat gently over low heat for 1–2 minutes before serving. The crispy rice is best prepared fresh, but can be made up to 30 minutes ahead; keep warm in a low oven (200°F / 93°C).

Storage & reheating

Crispy rice is best eaten immediately but will hold in an airtight container at room temperature for up to 2 hours (it will soften slightly). Anchovy oil keeps in a sealed glass jar in the refrigerator for up to 2 weeks; warm gently before serving.

Substitutions

jasmine rice, cooked and chilled (1 day old or refrigerated) → day-old short-grain sushi rice or bomba rice. Both hold their shape well when crisped. Avoid arborio or risotto rice, which are starchy and will clump.
anchovy paste (or finely mashed anchovy fillets) → 2 finely minced anchovy fillets or 1 teaspoon miso paste mixed with ½ teaspoon fish sauce. Miso will be slightly less pungent; increase by ¼ teaspoon if a more savory result is desired.
toasted sesame oil → garlic-infused oil or chili oil. Use half sesame oil and half of your alternative to balance flavors; the toasted nuttiness of sesame is important.
red pepper flakes → fresh Thai chilies, thinly sliced and added to the oil in step 2. Adds a fresh heat and visual appeal; use 1–2 chilies depending on heat preference.