On hot summer days, many days you can't swallow, the rice you cook is... unsold. There is a lot of unsold cold rice, don't rush to throw it away, you can turn it into fried burnt rice, a very attractive snack.

If there is a lot of leftover cold rice, put it in a lid of a box smaller than the palm of your hand, press it tightly to both shape it and let the rice grains stick together, then dry it. If there is only a little leftover cold rice each day, dry it as much as you have, or put it in a sealed box, store it in the refrigerator, and take it out to dry on sunny days. Dry it for about 2-3 days, remember to cover it to avoid dust or insects. The rice must be dried or dried thoroughly, otherwise the rice grains will not puff up when fried, will not be crispy and will absorb oil, making it very greasy to eat.

Put the pan on the stove, turn on medium heat, add a fair amount of cooking oil, the oil must cover the rice. When the oil boils, drop in each piece of dry cold rice, use chopsticks to press in the middle of the rice and stir continuously for about 10 seconds, then turn the rice over, continue frying and count from 1 to 5, then take it out immediately and put it on oil-absorbing paper, because dry rice cooks very quickly and quickly turns dark.

Mix the sauce in a ratio of 1 fish sauce - 1 sugar - 1 water, add a little chili sauce (chili sauce helps the mixture to be thicker, not watery) and a little minced chili (or dried chili), if you like spicy food, cook for a while until the mixture thickens, taste again to see if it is salty, sweet, to your liking. When eating, drizzle a little fish sauce and sugar and toppings such as: shredded pork, fried onions, liver pate... as desired.

Similarly, with cold unshaped rice, heat cooking oil and add rice little by little to make it puffed up evenly, crispy and easy to handle, avoiding burning. Heat another non-stick pan, add enough rice to cover the bottom of the pan, pour sauce over, stir well to let the rice absorb the sauce, spread it out evenly and turn off the stove.

Crispy rice grains, soaked in salty, sweet, spicy spices, very delicious, no worries about… being unsold.

NB

Source: https://baocamau.vn/bien-tau-cua-com-nguoi-a76505.html