Masala Crispy Rice
Cold leftover rice tossed with Durban masala aromatics and pan-fried until golden, crackling, and crisp, topped with a jammy fried egg.
Leftover rice doesn’t have to be reheated and forgotten! Turn yesterday's grains into masala crispy rice—a fast, flavour-packed meal with real crunch and depth. Built on simple aromatics, bold curry spices, and high heat in a hot skillet to create that irresistible golden, crackly bottom layer (scorched rice). Finished with wilted greens, sliced spring onions, and a jammy egg for the ultimate low-effort, zero-waste comfort bowl.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Season the Rice
In a medium mixing bowl, add 2 cups cold leftover rice, ½ finely chopped onion, 1 tsp grated ginger, 1 tsp grated garlic, 1 to 2 tsp Durban masala, a handful of chopped coriander, and ½ tsp salt.
- 2
Mix thoroughly using your hands or a fork until the spices and aromatics coat the rice grains evenly.
- 3
Sear & Crisp the Rice
Heat 1.5 tbsp neutral oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat until hot and shimmering. Add the seasoned masala rice to the pan, spreading it into an even, flat layer across the entire base.
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Ivana Sanshia’s note
Cold, day-old refrigerated rice is essential! Freshly cooked rice has too much moisture and will steam and turn mushy rather than creating that golden, crackling crunch.
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