Crispy Oven-Baked Brown Rice
Crispy, golden rice with a satisfying crunch—this recipe turns simple brown rice into the ultimate base, topper, or snack.
Ingredients
- 2 cups cooked brown rice
- 1 tablespoon avocado oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sriracha, optional, for a little heat
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, toss the cooked rice with oil, soy sauce, rice vinegar, and sriracha. Spread mixture evenly on the parchment-lined sheet so it’s as thin as possible.
- Bake for 20–25 minutes, keeping an eye on it. You can give it a quick toss halfway through, but I like to leave mine undisturbed so the bottom crisps up beautifully.
- Start checking at the 20-minute mark. You're looking for golden edges and a lightly crisped top. Cook time may vary depending on your rice — some brown rice may take up to 30 minutes. Enjoy it as a crunchy bowl base, sprinkle over soups or salads, or mix with veggies and tofu for a healthy stir-fry bowl.
Notes
Rice swap options: You can use basmati or jasmine....just know they’re a bit more delicate than brown rice, so the crisping can happen faster (and they may not stay quite as crunchy as long). If you try it: Cook and cool completely first (cold rice crisps best!). Spread in a thin, even layer on the baking sheet, and start checking for doneness a few minutes before the 20-minute mark.
Nutrition Information per serving
Serving Size: 0.4 cupCalories: 190Carbohydrates: 31gProtein: 4gTotal Fat: 6g— Unsaturated Fat: 5g— Saturated Fat: 1gCholesterol: 0mgSodium: 390mgPotassium: 105mgFiber: 2gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.