So…I messed up. I didn’t rinse my rice well enough for the fried rice I made as a side to go with the Teriyaki Pork Chops from last night. I honestly thought about chucking the whole pot because it was so mushy. Ick! But I hate wasting food and set out to find a way to use it. I figured if potato croquettes were so good, wouldn’t Crispy Fried Rice Balls be good?! Yeah, they were! Next time I’m adding shrimp! I decided to try making Chinese Spatchcock Chicken to go with it!
Crispy Fried Rice Balls
• 2 cups mushy Fried Rice (oops!)
• 1 large Egg; whisked
• 1 cup Rice Flour
• 2 large Eggs; whisked
• 1 1/2 cups Panko
• Salt and Pepper to taste
• 1 cup Oil for frying
• 1 Tablespoon Sesame Seeds
• 3 Tablespoons Spicy Chinese Mustard
1. In a large bowl, add mushy fried rice and add in egg; mixing until incorporated. Use a spoon or ice cream scoop to form 2” balls. Place on parchment paper lined sheet pan. (Kitchenatic’s parchment paper to the rescue!)
2. Transfer fried rice balls to the freezer for 15-20 minutes and allow to firm up.
3. Set up 3 bowls and add rice flour, eggs and panko. Season each with salt and pepper.
4. Preheat cast iron skillet over medium high heat and add oil.
5. Dredge the fried rice balls in the rice flour, then the egg and lastly the panko.
6. Carefully add to the heated oil and fry until golden brown and cooked through to the center.
7. Sprinkle with sesame seeds and serve with Chinese Mustard!
Looking for a main dish? Try one of these!