Weeaboo Hash Browns - cooking recipe

Ingredients

The following batch of rice will make 6-8 weeabrowns
1 cup calrose rice (Rinse through a strainer of cheesecloth before cooking. It'll keep it from sticking together)
1 1/3 cups water
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon basil

Preparation

Note: garlic powder, and basil are my preferable spices for this as rice doesn't have much flavor on its own. If you wish to choose different seasoning, then feel free to.
Cook the rice either using a rice cooker, or on the stove (simmer on the low heat for 20 minutes).
While it's cooking, I suggest getting your oil ready. Most kinds of vegetable oil will work such as canola oil, sesame oil, or peanut oil. You can panfry them, if you know how to deal with the splatter, however I prefer using a deep fryer. When the oil is heated, take the rice and shape it into a clump the size of your fist (similar to an onigiri). You can use a round cookie cutter to do this as well, as it makes it easier. Make several clumps of rice like this until you've used all of it. Then proceed to fry them, whether it be in a deep fryer or a pan. Remember that the thinner the clump, the crispier it'll turn out during frying. Fry the rice clump until it is a nice golden brown on the outside, then remove it from the oil. Lay the newly fried clumps, or weeabrowns, onto a paper towel to soak up the excess grease. Repeat until all the clumps are cooked.
Allow the weeabrown clumps to cool reasonably before eating them. I prefer to wrap them in a napkin and eat them like a McDonald's hashbrown, however you're free to come up with your own way to consume them. Enjoy.