The present invention relates to a manufacturing method of functional fried rice crust and to fried rice crust manufactured thereby. The manufacturing method of functional fried rice crust comprises the following steps: (S1) preparing an extract by performing a hydrothermal extraction process of at least two medicinal herbs selected from the group consisting of Artemisia annua, onion, Sasa borealis, the stem of forsythia, jujube, Dendropanax morbifera, a mulberry leaf, kudzu, the root of Achyranthes japonica Nakai, Acanthopanax sessiliflorum Seeman, ginger, Portulaca oleracea L., Viscum album var. coloratum, Lycium chinense Miller, cabbage, aronia, the root of Berchemiaberchemiaefolia (Makino)Koidz., dandelion, Plantago asiatica L., a gingko leaf, Polygonatum odoratum var. pluriflorum, Sorbus commixta, Selaginella tamariscina, Rubus coreanus, blueberry and Schisandra chinensis (S2) cooking rice by using the extract prepared in step (S1) (S3) molding the rice cooked in step (S2) and (S4) frying the cooked rice molded in step (S3) in oil. The functional fried rice crust manufactured according to the present invention has all the effects of various medicinal herbs, so people can obtain an anticancer effect as well as an effect of improving digestion and alleviating constipation when continuously taking the rice crust. The functional fried rice crust is not manufactured by scorching a great quantity of cooked rice at the bottom of a pot unlike a manufacturing method of an existing rice crust, so yield of cooked rice is not reduced and tar is not contained in the functional fried rice crust. Furthermore, the functional fried rice crust can secure a crispy texture by frying the cooked rice molded in a shape of rice crust in oil. People feel full due to the cooked rice, and a savory taste can be enhanced so palatability is increased. Accordingly, the functional fried rice crust can be highly practically used as a functional health food which can be enjoyed as a meal regard
