Easy Rice Balls Recipe

Halved fried rice ball showing melted cheddar cheese and broccoli pieces inside fluffy rice.

5 from 1 vote

These crispy Fried Rice Balls are packed with tender broccoli, melted cheddar, and savory onions. They are the perfect way to use up leftover rice for a kid-friendly appetizer or lunch.

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Prep Time 30

Cook Time 15

Total Time 45

Servings:20 balls

Course:Appetizer, Dinner

Cuisine:American

Calories:210kcal

Cost:$10

Ingredients Equipment Method Nutrition Notes

Ingredients

3 tablespoon butter For sautéing
¾ cup yellow onion, finely diced Adds sweetness
3 cloves fresh garlic, minced Aromatic base
2 cups chicken broth Plus 1 bouillon cube
1 cup uncooked long grain white rice Do not rinse
2 cups broccoli Cooked and finely diced
2 ¼ cups cheddar cheese, shredded Sharp cheddar works best
¼ cup Parmesan cheese, grated Adds salty depth
1 teaspoon Dijon mustard Enhances cheese flavor
¾ teaspoon dried oregano, basil, and parsley Seasoning blend
½ cup all-purpose flour For dusting
2 large eggs, beaten Binder for breading
¾ cup Italian breadcrumbs Creates crispy shell
40 oz vegetable or canola oil For frying

Equipment

1 soup pot with lid For cooking rice
1 deep fryer or heavy pot For frying
1 Slotted spoon For removing balls
3 3 shallow bowls For breading station
1 thermometer To check oil temp

Method

Sauté the onions in melted butter for 5 minutes, then add the garlic and cook for 2 more minutes.
Pour in the chicken broth and bouillon cube, bring to a boil, then stir in the rice.
Cover tightly, reduce heat to a simmer, and cook for 15 minutes until the liquid is absorbed.
Remove from heat, sprinkle cheese on top without stirring, cover, and let sit for 10 minutes to melt.
Mix in the cooked diced broccoli, mustard, and dried herbs, then let the mixture cool completely.
Form the cooled rice mixture into 2-inch balls and refrigerate them while setting up your breading station.
Dredge each ball in flour, dip into beaten eggs, and coat thoroughly in breadcrumbs.
Heat oil to 350°F (175°C) and fry the balls in batches for about 3 minutes until golden brown.
Remove with a slotted spoon, drain on paper towels, and sprinkle immediately with salt.
Serve hot with ranch dressing or your favorite dipping sauce.

Nutrition

Serving: 110gCalories: 210kcalCarbohydrates: 18gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 320mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 10mgCalcium: 10mgIron: 4mg

Notes

Make sure the rice mixture is completely cool before forming the balls; if it's warm, they won't hold their shape during frying. Wetting your hands slightly can help prevent sticking while rolling.