- 1 cup cold cooked rice
- 1/4 cup vegetable oil, plus more for brushing
- Preheat the oven to 250°. Lightly oil a 9-by-9-inch baking dish. Spread the rice in the dish in a single layer and bake for 2 1/2 hours, until dried out and translucent. Let the rice cool, then break up any large chunks with your hands or with a spoon.
- Heat the 1/4 cup of vegetable oil in a large skillet. Add the dried rice and cook over moderate heat, gently shaking the pan, until the rice is puffed and starting to brown, about 1 minute. Using a slotted spoon, transfer the rice to a baking sheet lined with paper towels. Let cool for 10 minutes before serving.