I burned the first batch. Left them in the fryer maybe thirty seconds too long, and the kitchen filled with smoke while I scrambled to open windows. My husband walked in, took one look at the blackened lumps on the counter, and said, "Should I order pizza?" But the second batch? These golden fried rice balls came out with a shatteringly crisp crust and molten cheese oozing from the center. We ate them standing at the stove, burning our tongues because we couldn't wait.
They're what happens when leftover rice meets cheddar, Parmesan, and a hot fryer, and I've been making them weekly since. Serve them with Ginger Chicken Soup Recipe | Easy & Comforting in 40 Min for dinner, or pile them next to Easy Kielbasa Potato Soup | One Pot Comfort Food when you need something that actually fills people up.
Why You'll Love These Fried Rice Balls
These crispy fried rice balls are the kind of snack that makes everyone happy. The outside gets gorgeously golden and crunchy, while the inside stays warm and gooey with all that melted cheese. They're packed with flavor from the garlic, herbs, and sharp cheddar, and the broccoli sneaks in a little veggie goodness without making a fuss.
They're perfect for parties, game day spreads, or just a fun weeknight dinner. You can make them ahead and freeze them, which means you'll always have a batch ready to fry up when friends drop by. Plus, kids actually eat them (even the picky ones), and that alone is worth celebrating.
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Fried Rice Balls Ingredients
Here's everything to make these Fried Rice Balls from scratch.
See recipe card below this post for ingredient quantities
Rice Ball Filling
Butter: Adds richness and helps the onions soften beautifully. Use unsalted if you prefer to control the salt level.
Yellow onions: Diced finely, they bring a sweet, savory base to the rice. Make sure they're softened before adding the garlic.
Garlic: Fresh minced garlic gives the rice a warm, aromatic flavor. Don't skip this step, it makes a big difference.
Chicken broth: Infuses the rice with deep, savory flavor. You can use vegetable broth if you'd like a lighter taste.
Chicken bouillon cube: Boosts the savory richness of the broth. If you're using store-bought broth that's already salty, taste first.
Long grain white rice: Forms the base of the fried rice balls and absorbs all those flavors. Uncooked rice works best here since it cooks right in the broth.
Broccoli: Fresh or frozen both work. Dice it finely so it blends into the rice mixture without big chunky pieces. It adds a little color and nutrition.
Cheddar cheese: Shredded sharp cheddar melts into the rice and gives these balls their gooey, cheesy center. The sharper the better for flavor.
Parmesan cheese: Grated Parmesan adds a salty, nutty depth that complements the cheddar perfectly.
Dijon mustard: A teaspoon brings a subtle tang that balances the richness of the cheese. You won't taste mustard directly, just a little extra dimension.
Dried herbs: Oregano, basil, and parsley season the filling with classic Italian-style flavors. They make the rice taste more vibrant.
Breading
All-purpose flour: The first coating helps the egg stick and creates a light base layer.
Italian breadcrumbs: These create the crispy, golden crust when fried. The Italian seasoning in them adds extra flavor.
Eggs: Beaten eggs act as the glue that makes the breadcrumbs stick to the rice balls. Make sure they're well beaten for even coating.
Vegetable or canola oil: For deep frying. You'll need enough to submerge the rice balls, about 40 ounces. Heat it to 350°F for the crispiest results.
How to Make Fried Rice Balls
Follow these steps to create perfectly crispy, cheesy fried rice balls.
Prepare the Rice and Broccoli
Soften the onions: Heat butter in a soup pot over medium heat. Add the finely diced onions and cook for about 5 minutes, stirring now and then, until they're soft and translucent. You'll smell them getting sweet.
Add garlic: Toss in the minced garlic and cook for 2 minutes, stirring so it doesn't burn. The kitchen should smell amazing at this point.
Boil the broth: Pour in the chicken broth and drop in the bouillon cube. Bring everything to a boil, stirring to dissolve the cube completely.
Cook the rice: Add the uncooked rice and make sure it's submerged in the liquid. Bring it back to a boil, then cover the pot tightly and reduce the heat to a simmer. Let it cook for 15 minutes without lifting the lid.
Check the rice: After 15 minutes, peek inside. The liquid should be mostly absorbed and the rice tender. If it's still a bit wet or firm, cover it again and simmer for another 5 minutes.
Add the cheese: Remove the pot from the heat. Sprinkle the shredded cheddar and grated Parmesan evenly over the top of the rice, but don't stir yet. Cover the pot and let it sit for 10 minutes. The heat will melt the cheese into gooey perfection.
Prepare the broccoli: While the cheese is melting, cook your broccoli. If boiling, drop it in boiling water for 3 to 5 minutes until tender. If steaming, steam for 5 to 7 minutes. Drain it well and dice it finely so it blends easily into the rice.
Mix everything: Add the diced broccoli, Dijon mustard, and dried herbs (oregano, basil, parsley) to the rice. Stir gently until everything is combined and the cheese is evenly distributed.
Cool completely: Let the rice mixture cool down to room temperature. This is important because warm rice won't hold its shape when you roll it into balls.
Form and Bread the Rice Balls
Roll the balls: Once the rice is cool, scoop out portions and roll them into 2-inch balls. You should get about 23 balls from this batch.
Chill: Cover the rice balls with plastic wrap and pop them in the fridge while you set up your breading stations. This helps them firm up.
Set up breading stations: Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls. Line them up in that order.
Coat in flour: Roll each rice ball in the flour first, tapping off any excess. This creates a dry surface for the egg to stick to.
Dip in egg: Next, dip the floured ball into the beaten eggs. Let the extra egg drip off so you don't have too much.
Roll in breadcrumbs: Finally, roll the rice ball in the Italian breadcrumbs until it's completely covered. Press gently so the crumbs stick well.
Finish all the balls: Bread all of the rice balls before you start frying. This keeps everything organized and the frying process smooth.
Fry
Heat the oil: Pour the oil into a deep pot or deep fryer and heat it to 350°F. Use a thermometer to check the temperature, it makes a big difference.
Fry in batches: Drop a few rice balls into the hot oil, being careful not to overcrowd the pot. Fry them for about 3 minutes, rotating gently with a slotted spoon, until they're golden brown all over.
Drain: Use the slotted spoon to lift the fried rice balls out of the oil and transfer them to a plate lined with paper towels. This soaks up any extra grease.
Season: While they're still hot, sprinkle them lightly with salt. The heat helps the salt stick.
Serve: Serve your crispy fried rice balls warm with ranch dressing, marinara, or your favorite dipping sauce. They're best enjoyed fresh and hot.
Easy Substitutions
Want to mix things up? Here are a few simple swaps that work beautifully in these cheesy fried rice balls.
Rice: Use jasmine, basmati, or even leftover cooked rice. If using leftover rice, skip the broth-cooking step and just mix everything together.
Cheese: Swap cheddar for mozzarella for extra melt, or try Gruyere for a nutty flavor. Pepper jack adds a nice kick.
Vegetables: Replace broccoli with peas, corn, finely diced bell peppers, or spinach. Just make sure they're cooked and well-drained.
Broth: Use vegetable broth instead of chicken for a vegetarian version, or swap in beef broth for a deeper flavor.
Breadcrumbs: Panko breadcrumbs make an even crunchier coating. You can also use gluten-free breadcrumbs if needed.
Equipment For Fried Rice Balls
Here's what you'll need to make these crispy fried rice balls from start to finish.
- Soup pot with tight-fitting lid: For cooking the rice and building the flavor base.
- Medium saucepan or steamer: To cook the broccoli until tender.
- Mixing spoon: For stirring the rice and combining everything.
- Measuring cups and spoons: To keep your ingredient amounts accurate.
- 3 shallow bowls or trays: One each for flour, eggs, and breadcrumbs during the breading process.
- Whisk: For beating the eggs.
- Deep pot or deep fryer: To fry the rice balls until golden and crispy.
- Slotted spoon: For safely removing the fried rice balls from the hot oil.
- Paper towel-lined plate: To drain excess oil after frying.
Storage and Reheating Tips
These fried rice balls store beautifully, which makes them perfect for meal prep or making ahead for a party.
Storing
- Refrigerator: Place leftover fried rice balls in an airtight container and refrigerate for up to 3 days. They'll stay fresh and ready to reheat.
- Freezer: Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once solid. They'll keep for up to 3 months. No need to thaw before reheating.
Reheating
- Oven: Preheat to 350°F and bake uncovered for 10 to 15 minutes until heated through and crispy again.
- Air Fryer: Set to 350°F and cook for 4 to 6 minutes. Add an extra minute or two if needed. This method keeps them super crispy.
Expert Tips
Here are a few tricks to make sure your homemade fried rice balls turn out perfectly crispy and delicious every time.
Check your oil temperature: A thermometer is your best friend here. If the oil is too hot, the outside burns before the inside warms up. Too cool, and they absorb too much oil.
Cool the rice completely: If the rice is even slightly warm, it won't hold its shape when you roll it. Patience here makes all the difference.
Use fresh breadcrumbs if possible: Fresh or panko breadcrumbs create a lighter, crunchier coating than stale ones.
Don't overcrowd the fryer: Frying too many at once lowers the oil temperature and makes them soggy instead of crispy. Work in small batches.
FAQ
What are fried rice balls?
Fried rice balls are crispy, golden bites made from cooked rice mixed with cheese, vegetables, and seasonings, then breaded and deep-fried until crunchy. They're a popular appetizer or snack in many cuisines. Think of them as little pockets of comfort food with a satisfying crunch on the outside and a soft, cheesy center.
What makes Fried Rice Balls stick together?
The cheese and the natural starches in the cooked rice act as a binder, holding everything together. Letting the rice cool completely before rolling also helps. If your mixture feels too loose, try adding a beaten egg or a bit more cheese to help it stick better. Emma learned this the hard way when her first batch fell apart, but once we chilled the rice, they held perfectly.
What fillings go well in Fried Rice Balls?
You can fill rice balls with almost anything. Try mozzarella for extra melt, cooked ground meat for heartiness, or diced ham and peas for a classic combo. Vegetables like spinach, mushrooms, or bell peppers work beautifully too. The key is to make sure any fillings are cooked, well-drained, and finely diced so they don't make the rice mixture too wet.
What are Italian Fried Rice Balls called?
In Italy, they're called arancini, which means "little oranges" because of their round, golden shape. Traditional arancini are filled with ragù, peas, and mozzarella, then breaded and fried. They're a beloved Sicilian street food and a perfect example of how simple ingredients can turn into something really special.
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Pairing
These are my favorite dishes to serve with Fried Rice Balls
Fried Rice Balls
Ingredients
- 3.5 tablespoons unsalted butter used for sautéing and flavor
- 0.85 cup finely chopped yellow onion adds sweetness and depth
- 3.25 cloves garlic minced (fresh for best aroma)
- 2.2 cups chicken broth used as cooking liquid for rice
- 1 chicken bouillon cube boosts savory flavor
- 1.1 cups uncooked long-grain white rice rinsed for cleaner texture
- 2.2 cups broccoli florets fresh or frozen, finely chopped
- 2.5 cups sharp cheddar cheese shredded (block cheese melts best)
- 0.3 cup grated Parmesan cheese adds nutty saltiness
- 1.1 teaspoons Dijon mustard adds subtle tang
- 0.85 teaspoon dried oregano earthy herbal flavor
- 0.85 teaspoon dried basil mild sweetness
- 0.85 teaspoon dried parsley light freshness
Breading
- 0.55 cup all-purpose flour for first coating layer
- 0.85 cup Italian-style breadcrumbs seasoned for extra crunch
- 2 large eggs beaten (acts as binding layer)
- Vegetable or canola oil as needed (enough for deep frying)
Instructions
- Melt the butter in a covered soup pot over medium heat, then add the onions and cook until soft and translucent, stirring occasionally.
- Stir in the minced garlic and cook briefly until fragrant without browning.
- Pour in the chicken broth and add the bouillon cube, stirring until dissolved, then bring to a rolling boil.
- Add the rice, ensure it is fully submerged, return to a boil, then cover tightly and reduce to a gentle simmer.
- Simmer until the liquid is absorbed and the rice is tender; if needed, cover again and cook a few minutes longer.
- Remove from heat and scatter the cheddar and Parmesan evenly over the rice without stirring, then cover and let rest.
- While the rice rests, boil or steam the broccoli until just tender, drain thoroughly, and finely chop.
- Add the broccoli, Dijon mustard, and dried herbs to the rice, stirring until evenly combined, then allow the mixture to cool completely.
- Once cooled, shape the mixture into 2-inch balls and refrigerate while setting up the breading station.
- Roll each rice ball lightly in flour, shaking off any excess coating.
- Dip the floured balls into beaten eggs, letting excess drip away, then roll fully in breadcrumbs and set aside.
- Heat oil in a deep pot to 350°F, ensuring there is enough oil to fully submerge the rice balls.
- Fry the rice balls in batches, gently turning, until deeply golden and crisp, then transfer to paper towels and season lightly with salt.
- Serve hot with your favorite dipping sauce and enjoy immediately.
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