Double fried rice balls
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 it’s own? How about actually frying it?
These make a really tasty appetizer and I think I might actually like them better than the fried mac and cheese balls I made recently.
It was a little hard keeping the fried rice in a ball state. I’ve done it before making sushi rice balls, but then I didn’t have to deep fry those. It can be done, but you need to firmly pack the rice together between the palm of your hands until you have a tight ball. The ball will likely loosen as you dip in the flour, egg and bread crumb mixture, but if you squeeze after each dip, it should stay together.
For these, I didn’t make fresh fried rice. Instead, I used some leftover fried rice I had from a restaurant. If you’ve never made fried rice, it’s quite simple. Take plain cooked rice and stir fry it with some oil. You can add either salt or soy sauce for flavoring and add any other ingredients you like such as cubes of chicken, beef, carrots, and peas. Fried rice is usually finished with a scrambled egg. You scramble the raw egg with a whisk and then toss it in when you are just about done cooking your rice.
To make the balls:
1. Take a large spoonful of fried rice and form a ball between the palm of your hands. Continue to squeeze the ball between your palms to firmly tighten the ball until it is tightly packed.
2. For the outer coating you will need breadcrumbs, flour and whisked eggs. I used about 2 eggs, 1 1/2 cups of flour and about 2 cups of breadcrumbs. Separate each of these three into three separate bowls. Dip your rice ball into the flour first, then the egg, and finally the breadcrumbs. Repeat this same process again to ensure you have a solid coat of breadcrumbs.
3. Pour enough oil into a frying pan to fry the balls. Turn to medium heat. Once the oil is hot, gently place a ball into the pan and let it fry. Fry each side for about 30 seconds until the entire ball is a golden brown. Then remove from oil. Serve while warm.