Crispy Rice using leftover rice

~2 cups cooked rice
2 tsp nduja, or any curry paste - you can also use hot sauce, chili powder, spices (smoked paprika), turmeric, a touch of soy sauce
3 tbsp neutral oil

Tips:
❤️ It is important to use overnight rice that has dried out a little in the fridge so it crisps up nicely in the oven. Any excess moisture will prevent it from browning.
❤️ Stirring the rice halfway through is essential for even browning as the sides tend to crisp up easier.
❤️ Let the rice fully cool before transferring to an airtight container. If you transfer it while its still even slightly warm it will not last for as long as a week. Do this step properly and it will last maximum 10 days with proper storage.

1. Spread the rice in a thin layer on a baking sheet. 
2. Using your hands, coat the rice with just enough oil and the seasoning of your choice.
3. Set your oven at 200 degrees C, for 20 minutes total stirring halfway through. For larger batches, the total bake time can go up till 30-40 minutes and you'd have to stir at every quarter interval.
4. Once down, season with salt and pepper to taste
5. Let rice fully cool and transfer to an airtight container

This goes well with virtually any salad but we enjoy it with cucumbers, jammy eggs- you can also do edamame from frozen, carrot shavings and even fresh mango/papaya for that thai salad twist.