Move over popcorn! Crispy rice snack.

Rice survives the turn to “day old,” but barely. Cold and starchy, it begs to be fried; its molded form resists rejuvenation.

Fried rice must have been born in a moment like this, about 1500 years ago, and it continues to sustain us in a pinch. In Purple Kale’s kitchen, fried rice becomes a standard lunch for using leftover recipe-test ingredients from the fridge. One day, reconsidering what leftover rice can do, I came up with another option, what I think might be the world’s next best snack.

This Spicy, Crisped Rice is salty and spicy, rich but without fat, crunchy but clean. Delicious on its own. Better with beer. Move over popcorn, meet my new addiction.

Spicy Crisped Rice is a reason to make sure you have extra cooked rice on hand, whether you steam the whole bag you bought at the store or order extra with take out.

Spicy Crisped (leftover) Rice

2 cups day old rice
2 tablespoons fish sauce
1 tablespoon sriracha
1 or 2 tablespoons sesame seeds

Preheat oven 400 degrees F.

Spread rice onto baking tray in an even layer. Sprinkle with fish sauce, then sriracha. Sprinkle sesame seeds on top. You can mix the fish sauce and sriracha together first, if you like, but I prefer less uniform seasoning.

Place in the oven for 10 minutes. With a rubber spatula, stir the rice to unstick any from the tray and distribute evenly. Place the tray back in the oven and bake until the rice is completely dry and crisp, about 10 minutes more. Cool completely on the tray and store in an airtight container.