Begin by rinsing 1 cup of white rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically around 15-20 minutes. Once cooked, spread on a baking sheet and let it cool completely for about 10-15 minutes.

While the rice cools, pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until it shimmers, about 5 minutes.

Take the cooled rice and gently form it into small cakes or clusters. Carefully place into the hot oil, and fry each side for about 3-4 minutes until golden brown and crispy.

Remove the crispy rice from the skillet using a slotted spatula and transfer it to a paper towel-lined plate to drain excess oil. Season lightly with salt or other spices while still hot.

Top the rice with your choice of cooked proteins and fresh vegetables. Serve immediately to preserve crunch and enjoy!