Ingredients:

  • 2 cups cooked white rice
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • Vegetable oil for frying

Instructions:

  1. Spread cooked rice on a baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes until rice is firm.
  2. In a large mixing bowl, combine the chilled rice, cornstarch, garlic powder, onion powder, and salt; mix until well coated.
  3. Shape small portions of the rice mixture into flat discs or shapes.
  4. Preheat vegetable oil in a frying pan over medium heat until it reaches 350°F (175°C).
  5. Fry the rice discs in batches until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on a cooling rack.
  6. Mix soy sauce and honey in a small bowl until combined.
  7. Drizzle the soy-honey mixture over the warm rice crisps and toss gently to coat.
  8. Serve immediately for maximum crunch or store in an airtight container once cooled.