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, 2 to 3 tbsp 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.
The rest of this recipe
There's 6 more ingredients and 5 more steps to go.
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Ivana’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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