Abstract: A microwavable fried food product is prepared that possesses the crispiness of a restaurant-quality or conventional oven-cooked fried food product without employing special packaging during the microwaving process. This is achieved through use of a process whereby the fried food product, such as an egg roll, is fried for a first time after having been coated in a batter comprising at least modified food starch. Following the first frying step, a coating comprised of at least modified food starch is applied to the food product and then fried for a second time after the food product absorbs the coating. The resultant fried food product, when microwaved, possesses the texture of the fried food after having been heated in a conventional oven. She fried food product is prepared in a microwave oven and retains the texture and crispiness of a fried food prepared in a conventional oven.