Introduction

Fried Rice Balls are a crispy, cheesy treat that makes a perfect appetizer or snack. These golden bites combine savory rice, melted cheddar, and fresh broccoli, all coated in a crunchy breadcrumb crust. They’re easy to make and sure to impress at any gathering.

The image shows several golden-brown fried balls with a crunchy, textured outer layer. Two of the balls are cut in half and placed on top, revealing a soft inside made of creamy rice, melted yellow cheese, and small green broccoli pieces mixed throughout. The balls are arranged closely on a white plate, and a small white bowl filled with a creamy white dipping sauce is visible on the left side. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
¾ cup finely diced yellow onions
3 cloves fresh garlic, minced
2 cups chicken broth
1 chicken bouillon cube
1 cup uncooked long grain white rice
2 cups broccoli, fresh or frozen
2 ¼ cups shredded cheddar cheese
¼ cup grated Parmesan cheese
1 teaspoon Dijon mustard
¾ teaspoon each dried oregano, basil, and parsley
½ cup all-purpose flour
¾ cup Italian breadcrumbs
2 large eggs, beaten
Vegetable or canola oil, for frying (about 40 oz.)

Instructions

Step 1: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the diced onions and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
Step 2: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil.
Step 3: Add the rice, making sure it is submerged in the liquid. Return to a boil, then cover tightly and reduce the heat to a simmer. Cook for 15 minutes.
Step 4: Check that the liquid is mostly absorbed and the rice is tender. If needed, cover and simmer for another 5 minutes until fully cooked.
Step 5: Remove from heat and sprinkle the shredded cheddar and Parmesan cheeses evenly over the rice. Do not stir. Cover and let sit for 10 minutes to melt the cheese and loosen any rice stuck to the pot.
Step 6: Meanwhile, boil or steam the broccoli for 3-5 minutes (boiling) or 5-7 minutes (steaming) until tender. Drain well and dice finely.
Step 7: Add the broccoli, Dijon mustard, dried oregano, basil, and parsley to the rice pot. Stir gently to combine, then allow the mixture to cool completely.
Step 8: Once cooled, roll the mixture into 2-inch balls. Cover with plastic wrap and refrigerate while preparing the breading station with three bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs.
Step 9: Coat each rice ball lightly in flour, tapping off the excess. Then dip into the beaten eggs, letting any excess drip off. Finally, roll in breadcrumbs until fully coated. Bread all the rice balls before frying.
Step 10: Heat enough oil in a deep pot or fryer to fully submerge the rice balls to 350°F (175°C). Ensure the oil is hot enough so the coating adheres well while frying.
Step 11: Fry the rice balls in batches for about 3 minutes each, until golden brown. Gently turn them occasionally for even frying. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.
Step 12: Serve warm with ranch dressing or your favorite dipping sauce, and enjoy!

Tips & Variations

Substitute cooked leftover rice if preferred, adjusting moisture with a little broth as needed.
Add cooked, diced ham or bacon for extra flavor.
Use a mix of cheeses like mozzarella or pepper jack for a different taste and texture.
Make these gluten-free by using gluten-free flour and breadcrumbs.
Ensure the oil temperature stays steady for crisp, non-greasy rice balls.

Storage

Store leftover fried rice balls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through and crispy. Avoid microwaving to keep the coating crunchy.

How to Serve

A white plate holds about twenty golden brown, small, round fried balls with a crunchy texture. One ball is cut open and placed on top, showing a soft, creamy inside with visible white rice mixed with melted yellow cheese and small green herb bits. To the left of the plate, there is a small metal cup filled with white dipping sauce. The plate is set on a white marbled surface, and the lighting highlights the crispy texture and warm color of the fried balls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just thaw and drain it thoroughly before chopping and adding to the rice mixture.

Can I bake the rice balls instead of frying?

You can bake them at 400°F (200°C) for about 20-25 minutes until golden and crispy, turning halfway through. Frying gives a crunchier texture but baking is a healthier alternative.