- 6 medium (round) shallots, very thinly sliced
- ½ cup rice flour
- Vegetable Oil for frying
- Separate the shallots into individual rings and toss in a bowl with ½ cup rice flour and kosher salt.
- Shake off excess flour from shallots and fry in 425 degrees Fahrenheit oil until crispy and golden brown (about 10 minutes).
- Remove to a paper towel-lined plate and season with salt. Top cooked rice with shallots.