
Heat 2 Tbsp. oil in a large (at least 10") nonstick skillet over medium until shimmering. Add chilled rice and press into a flat, even layer. Cook, undisturbed, until underside is very crisp (take a peek and give it a feel; it should be crackly), 7–8 minutes. Break it up into a few large pieces, turn, and continue to cook until crispy all over, 3–4 minutes longer. Season rice with salt, then toss to break up crispy bits. Transfer to a large bowl.
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