Air fryer crispy rice has been storming it on socials. And it’s not hard to see why. Who can resist the allure of plump grains of soft rice, with a burnished, crunchy edge? Even better when you load them up with spice.
We’ve taken inspiration from the Thai dish, Galloping Horses, here – it's a snack of pineapple with spiced pork and peanuts. We’ve mixed it up a bit, including fresh pineapple in the mix (so they’re easier to eat), and finished not with chilli slices, but a drizzle of Great British Food Award-winning Aromatic Crunchy Chilli Oil from 67 Rangoon Kitchen.
Such a cool snack to serve to friends with beer on a Friday night – and you can easily prep ahead too.
Ingredients
- 150g Thai jasmine rice
- 2 cloves garlic, grated
- 2 shallots, finely chopped
- 2tbsp brown sugar
- 150g minced pork
- 1tbsp coriander roots, finely chopped (save the leaves)
- 1tbsp nam pla (fish sauce)
- 2tbsp dark soy sauce
- ¼tsp ground white pepper
- 3tbsp roasted peanuts, crushed
- 3tbsps fresh pineapple, cut into tiny pieces
To finish:
- 67 Rangoon Kitchen Aromatic Crunchy Chilli Oil
- Vegetable oil for cooking
Method
1. Prepare the rice as instructed, and decant into a square or rectangle dish or tray lined with clingfilm – you want the rice to be about 3cms deep. Cool quickly, then pop into the fridge for at least 8 hours.
2. Prepare the topping (this can be done a day in advance, leaving out the pineapple until just before serving). In a frying pan saute the shallots and garlic on a medium heat until very soft. Add the brown sugar and turn the heat up, allowing it to caramelise slightly. Then add the pork. Heat, stirring often, until cooked through. Add the nam pla, soy sauce, coriander roots, white pepper and roasted peanuts. Cook for another minute.
3. Allow to cool slightly, then add the pineapple. Set aside.
4. Cut the rice into small squares or rectangles and brush with oil. Pop into a lined air fryer at 210C and cook until golden, turning once during cooking (around 6-8 minutes should do it).
5. Top the rice pieces with your pork mixture, and finish with a drizzle of chilli oil and coriander leaves.
