In a large non-stick pan or wok, heat the vegetable oil over medium heat.
Add the cooked rice to the pan, spreading it out evenly.
Sprinkle salt evenly over the rice.
Let the rice cook undisturbed for about 5-7 minutes, allowing the bottom layer to crisp up and turn golden brown.
Once the bottom layer is crispy, use a spatula to flip the rice over in sections, so the other side can crisp up as well. It's okay if some rice pieces stick together.
Continue cooking for another 5-7 minutes until the rice is crispy and golden brown all over.
Remove the crispy rice from the pan and transfer it to a serving plate or bowl.
Serve the Khao kan chin with your choice of toppings, such as minced pork, fried shallots, and sliced cucumber.
You can also serve it with a spicy dipping sauce if you like.
