This post may contain affiliate links. See my disclosure policy.

These fried rice balls are a great way to use up leftover fried rice. The rice is formed into balls that are breaded and pan fried – they are great as a snack or appetizer!

I love fried rice. Stir-fried with soy sauce or salt and mixed with some vegetables, the bland starch is transformed into a tasty dish.

So, what could be better than eating fried rice on its own? How about actually frying it? I tried it, and I think I might actually like these fried rice balls better than the fried mac and cheese balls I made recently. They make for a really tasty appetizer or snack.

I was inspired to try these after tasting arancini, which is an Italian fried rice ball made with leftover risotto. So, this is my Asian-style spin on the idea, but using fried rice instead.

Ingredients

Leftover fried rice
Bread crumbs
Whisked eggs
All-purpose flour
Oil for frying

Leftover rice: It is best to use leftover fried rice made with short-grain rice because it’s stickier than long-grain rice, making it easier to form balls that will hold their shape. You can use leftover homemade rice (you could try my Sheet Pan Fried Rice or Chinese Fried Rice) or leftover fried rice from a restaurant.

Breading: The rice balls are coated in whisked egg, flour, and breadcrumbs. This gives them a crispy coating once they’re cooked.

Oil: I like to pan-fry rice balls so they get really crispy. I use vegetable oil or canola oil, depending on what I have on hand. Other high-smoke point oils will work, too.

How to Make Them

You’ll need one bowl for breadcrumbs, one for whisked eggs, and another one for flour.

Once you have your fried rice, scoop some of the rice mixture and pack it tightly into a ball using the palm of your hand. Roll the rice ball in the flour first. Your ball may loosen so continue to squeeze it to keep it tightly packed.

Next, dip the ball in the whisked eggs. Keep squeezing the ball to keep it together. Finally, roll it in the breadcrumbs until it’s completely coated. Place the breaded rice ball on a plate and repeat with the rest of the rice.

To fry the rice balls, pour the oil into the skillet or pan and heat it over medium heat. There should be enough oil to easily turn the balls in it. They don’t need to be covered.

Depending on the size of your pan and how many rice balls you have, you may need to pan-fry them in batches.

Since the rice is already cooked, you only need to fry the balls for a couple of minutes or until the breading is crispy and golden brown.

Use a slotted spoon to transfer them from the oil to some paper towels to drain and absorb the excess oil. Serve them warm.

Recipe Tips

It’s easier to pan-fry them, but you can deep fry them. You can cook them at 350°F in a deep fryer or a pot. If you use a pot, I recommend using a thermometer to measure the heat of the oil so it maintains at 350°F.

You can use panko, but make sure it’s adhered well to the rice balls so it doesn’t fall off when you fry them. Bread crumbs are finer and stick better.

The next time you order take-out, be sure to keep the leftover fried rice! These crispy rice balls are the perfect way to use it up the next day.

More Recipes with Rice