Add the plantain rice, and fry until golden and crisp, about 3-5 minutes. Make sure each individual plantain rice "kernel" turns gold in color, or it will taste starchy. Use a wooden spatula or mix 'n' chop (or comparable knockoff) to keep the tiny pieces separated. I have more than my fair share of kitchen gadgets (just ask my hubby), but my mix 'n' chop is used daily, as are my beech wood cooking utensils.
Once golden, remove from plantains from heat and season with salt and pepper.