Kirbie's Cravings

Double Fried Rice Balls

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

photo of a bowl of 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 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 using fried rice instead.

close-up photo of a bowl of Double fried rice balls

The Type of Rice You Will Need

It is best to use short-grain rice because short-grain rice is stickier than long-grain rice, making it easier to form balls that will hold their shape.

For these fried rice balls, I like to use leftover fried rice from a restaurant. Or you can make your own fried rice using my Sheet Pan Fried Rice recipe or my Chinese Fried Rice that you can make on the stovetop.


  • Leftover fried rice
  • Bread crumbs
  • Whisked eggs
  • All-purpose flour
  • Oil for frying – vegetable oil or canola oil work well.

photo of rice balls

How to Make Fried Rice Balls

First, get your breading bowls ready. 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.

close-up photo of a rice ball split in half

Recipe FAQ

Can you deep fry rice balls?

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.

Can you use panko instead of bread crumbs?

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.

So, 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.

photo of one rice ball cut in half

More Recipes with Rice

Double Fried Rice Balls

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: Asian
These fried rice balls are a great way to use up leftover fried rice. Serve them as a snack or appetizer for a party.


  • leftover fried rice (see note)
  • 2 cups breadcrumbs
  • 2 eggs whisked
  • 1 ½ cups all-purpose flour
  • oil for frying


  • 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.
  • 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.
  • 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.


  • It is best to use short grain rice because short grain rice is stickier than long grain rice, making it easier to form balls that will hold their shape.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

More Appetizer and Snack Recipes

Cauliflower Arancini  | Arancini are Italian fried rice balls and this version substitutes cauliflower rice for regular rice for a healthy twist.

Mashed Potato Tots  | Homemade mashed potato tots are a great use for leftover mashed potatoes and a tasty variation on traditional tater tots. Instead of shredded potatoes, these crispy bites are filled with creamy mashed potatoes.

Avocado Egg Rolls  | Avocado egg rolls are a delicious twist on traditional egg rolls. They taste just like a restaurant version and take less than 30 minutes to make. They are the perfect appetizer for a party.

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7 comments on “Double Fried Rice Balls”

  1. We haven’t seen a more delicious recipe for a companion to fish nuggets since hush puppies!

  2. yum!!! reminds me of the italian rice balls with cheese, ragu and peas: arancini. This is like an Asian version. Thumbs up!

  3. These really look yummy! You have a great blog and the pictures are awesome! These leave me drooling!!

  4. I have got to try this! We LOVE fried rice and make it all the time. I’ve never heard of actually frying it – sounds delicious!

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