What’s Up, Hungry People?

Today, we’re cranking up the heat and taking a bite out of the Fire Nation’s snack scene with a recipe that’s sure to light up your taste buds – and maybe even impress a certain Avatar and his crew. Say what you will about their imperial ambitions, but the Fire Nation knows how to snack.

If you somehow haven’t seen Avatar: The Last Airbender, it’s only the greatest show of all time (no debate). Set in a world where people can bend the elements – earth, water, fire, and air – it follows Aang, the Avatar, who’s supposed to master all four elements and bring balance to the world. No pressure, right? Along the way, he and his friends meet powerful enemies, uncover ancient secrets, and learn what it really means to stand by your friends.

It also happens to be my favorite show.. OF ALL TIME.

In The Deserter – episode 16, for those keeping track – Aang and the gang sneak into a Fire Nation festival and stumble onto Jeong Jeong, a firebending master who’s gone rogue. After some persuasion from Avatar Roku himself, Jeong Jeong agrees to teach Aang the art of firebending. It doesn’t go great. One singed Water Tribe healer later, Aang realizes firebending isn’t just about power – it’s about control, and the damage it can do when you’re careless. There’s also a showdown with Admiral Zhao because, well, that guy never knows when to quit.

In the same episode, the Gaang joins a Fire Nation holiday called “Fire Days Fest.” While there Sokka – ever following his stomach – heads straight to a food stall that sells one thing: fire flakes.

For a firebender, these flakes are a crispy snack to be sure; but they also don’t pack nearly the same punch as they do when eaten by a waterbender! They are SPICY!

Here’s What You Need

Jasmine rice – The perfect base for this crispy snack.
Water – To cook the rice, obviously.
Peanut oil (or your preferred fry oil) – For deep-frying.
Korean chili flakes – Brings the heat with a touch of smoky sweetness.
Chili flakes or Tajin – Another hit of spice and extra flavor.
Black sesame seeds – For a nutty crunch and a little visual flair.
Fine sea salt – Because everything needs a pinch of salt.

Let’s Cook!

Start with some good jasmine rice – give it a rinse to wash away excess starch. If you want to feel extra Fire Nation about it, channel your inner Zuko and boil your water with all the intensity of someone trying to regain their honor. Add the rice, make sure it’s fully submerged, and let it simmer for about 20 minutes until tender.

Once it’s cooked, fluff it up with a fork. Spread the rice onto a baking sheet in an even layer – lumps and all – and stick it into a low oven at 145°F for about 8 hours to dry out. This is your rice’s character development arc. The longer the wait, the more honor you shall recieve.

After your rice has fully dried into crispy little nuggets, gently break it apart into individual grains. Then heat up some oil to 425°F – 450°F. Fry the rice in small batches, just for a few seconds, until it puffs up. Quick, but dramatic – just like a certain Fire Nation leader we all know *coughcough OZAI*.

While the rice is still warm, toss it with Korean chili flakes, chili powder, black sesame seeds, and a sprinkle of salt. Every grain should get a little love. It’s crunchy, fiery, and just the right kind of addictive.

Crispy Rice Mastery: Tips and Tricks

Perfect rice texture: For the best results, the rice should be cooked until it’s just done – neither too soft nor too hard. This ensures it dehydrates and puffs up well when fried.
Even dehydration is key: Spreading the rice in an even layer on the baking sheet is crucial for uniform dehydration. Rice that’s unevenly dehydrated can fry inconsistently.
Oil temperature control: Maintaining the correct oil temperature (425°F – 450°F) is essential for puffing the rice without burning it. Use a thermometer to monitor the oil’s temperature.
Frying in small batches: Frying the rice in small batches ensures that each grain puffs up properly without sticking together. It also prevents the oil temperature from dropping too quickly.
Seasoning while warm: Seasoning the puffed rice while it’s still warm helps the spices and salt adhere better, distributing the flavors more evenly.
Storing crispy rice: If you have leftovers, store the crispy rice in an airtight container at room temperature to keep it crispy. Avoid moisture, as it will make the rice soggy.
Adjusting spiciness: The amount of Korean chili flakes and chili flakes or Tajin can be adjusted based on personal preference. Start with less if you prefer a milder taste and add more gradually.

Common Questions About Fire Flakes

Can I make these without deep-frying? No, boiling in oil is the best way to get the puffed rice texture. Air frying or using the oven will not achieve the same result.
Can I use a different type of rice? Jasmine rice works best, but sushi rice or basmati can work too. Avoid dry long-grain rice or brown rice since it doesn’t puff well. Don’t use bagged, pre-cooked or 60 second microwave rice, it will not work.
How spicy are these? They have a good kick, but you can make them milder by using fewer chili flakes or swapping in paprika or sprinkling on brown sugar.
How long do fire flakes stay crispy? If stored in an airtight container at room temperature, they stay crispy for about a week. Keep them away from moisture.
Can I make a big batch and store them? Yes, just let them cool completely before storing. Adding a silica gel packet helps keep them dry.
What’s the best way to serve them? They’re great on their own or as a topping for soups, salads, or even popcorn.

Serve up your fire flakes to your bravest friends, whether they’re from the Water Tribe, Earth Kingdom, or just hungry enough to risk a little mouth inferno. They’re crunchy, crispy, and perfectly spicy – assuming you’ve got the heat tolerance of a seasoned firebender.

What fictional feast should we cook up next? Drop your ideas in the comments like Sokka tossing his boomerang – always coming back for more.

Watch It On TikTok

[Coming Soon!]

As you set your sights on the crispy, spiced wonders of this Fire Nation-inspired dish, remember that patience and precision are your best pals in the kitchen. Whether you’re serving up this crunchy delight to friends who are as adventurous as Team Avatar or just looking to snack on something that packs a bit of a punch, this recipe has got you covered.

Don’t forget, adjusting the heat is all in your hands – firebender or not, you control the spice level here. Dive into the process, embrace the crackle of the rice as it hits the oil, and let the symphony of flavors transport you to a world where culinary and bending skills collide.

And hey, who knows? Maybe next time, you’ll be cooking up a storm with recipes from all four nations. Until then, keep those taste buds curious and your spirits high. Enjoy!

Head over to TikTok to leave a request for your favorite fictional feast!

Sill hungry? Check out more of my Avatar inspired meals here!

ORIGINALLY POSTED FEBRUARY 2024

Fire Flakes from Avatar: The Last Airbender

The Starving Chef

Crispy, crunchy rice puffs coated in smoky Korean chili flakes, black sesame, and just the right amount of heat for a bold, fiery bite.

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Prep Time 30

Cook Time 8

Fry Time 1

Total Time 8 31

Course Fictional Feasts

Cuisine Avatar: The Last Airbender, Snack, Television

Servings cups

Equipment

Ingredients

1 cup jasmine rice washed, uncooked
1 ½ cup water
4 cups peanut oil or fry oil of choice
4 tablespoons Korean chili flakes
4 tablespoons chili flakes or Tajin
4 tablespoons black sesame seeds
2 tablespoons fine sea salt

Instructions

Place the rice in a large bowl and cover it with warm water. Swirl the rice with your hands, then pour off the cloudy water. Repeat until the water runs clear – this can take 15 to 20 minutes.
Add the washed rice and 1 ½ cups water to a pot. Bring to a boil, then cover, lower the heat, and simmer until the rice is fully cooked. Follow the timing on your rice package if you’re unsure.
Preheat your oven to 145°F. Spread the cooked rice evenly on a nonstick baking sheet – some small lumps are fine. Bake for 8 to 10 hours until the rice is completely dry, hard, and crispy.
Use the back of a wooden spoon or your hands to break the dried rice into smaller pieces. Aim for grains no larger than a watermelon seed. Small clumps are okay, but they won’t puff if they’re too big.
In a wok or deep pot, heat the oil to 425°F – 450°F. Line a baking sheet with paper towels and have a fine mesh sieve ready.
Fry about ¼ cup of rice at a time. Use the sieve to carefully lower the rice into the hot oil and fry for 3 to 6 seconds – just until it puffs. Remove immediately to prevent it from getting too hard.
Transfer the fried rice to the paper towel-lined baking sheet to drain any extra oil. While the rice is still warm, place it in a large bowl and toss with the Korean chili flakes, chili flakes or Tajin, black sesame seeds, and fine sea salt. Toss until evenly coated.
Serve warm or store in an airtight container once cooled. Enjoy!