A fitness instructor, recipe developer, creator of the Katie Austin app. I'm here to help make living healthy simple. Whether it's through the recipes you fuel your body with or the workouts you do every day, I want you to feel confident in building a daily routine that feels right for YOU. Let's get started, together!
If you guys have been following me for a while now, you know I don’t eat sushi (I know, I know…) So I decided to make a vegetarian version of crispy rice tonight with some leftover white rice that I had in my fridge, and holy moly, it turned out SO GOOD!!!! You guys have to try and let me know what you think!
Here’s how you make it:
Rinse your rice. Cook rice according to package and let it air out. Once cool, mix in sugar and rice vinegar.
Place the rice in a dish you can compact it and cut into squares/rectangles later- so not a circular dish. Press into the rice to make sure it’s dense. You can use your hands or even the bottom of a glass cup.
Then I let the rice sit in the fridge for at least 6 hours and then cut it up into crispy rice slices. Does best over night, but 6 hours will do!
Cut the rice into rectangular or square shapes. (I did about an inch wide and an inch and a half long) Fry the rice slices on medium/high in oil until golden brown (approximately 3 minutes on each side)
Then in a separate pan, add in your cut up tofu bites and teriyaki sauce, sesame oil, black sesame seeds and lemon pepper and cook on medium heat for about 6-8 minutes or until the tofu has started to get crispy and the sauce has thickened.
Then take the rice and top with sliced avocado, a piece of tofu, a sprinkle of green onion and sriracha mayo and BOOM you’ve got vegetarian crispy rice that will honestly blow your mind!
Vegetarian Crispy Rice
If you guys have been following me for a while now, you know I don't eat sushi (I know, I know…) So I decided to make a vegetarian version of crispy rice tonight with some leftover white rice that I had in my fridge, and holy moly, it turned out SO GOOD!!!! You guys have to try and let me know what you think!
Sriracha mayo1 part sriracha to 2 parts mayo, and for extra good flavoring you can add a drop of sesame oil
Instructions
Rinse your rice. Cook rice according to package and let it air out. Once cool, mix in sugar and rice vinegar.
Place the rice in a dish you can compact it and cut into squares/rectangles later- so not a circular dish. Press into the rice to make sure it’s dense. You can use your hands or even the bottom of a glass cup.
Then I let the rice sit in the fridge for at least 6 hours and then cut it up into crispy rice slices. Does best over night, but 6 hours will do!
Cut the rice into rectangular or square shapes. (I did about an inch wide and an inch and a half long) Fry the rice slices on medium/high in oil until golden brown (approximately 3 minutes on each side)
Then in a separate pan, add in your cut up tofu bites and teriyaki sauce, sesame oil, black sesame seeds and lemon pepper and cook on medium heat for about 6-8 minutes or until the tofu has started to get crispy and the sauce has thickened.
Then take the rice and top with sliced avocado, a piece of tofu, a sprinkle of green onion and sriracha mayo and BOOM you’ve got vegetarian crispy rice that will honestly blow your mind!
Keyword Avocado, Green Onion, Rice, Tofu, Vegan, Vegetarian