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fried rice balls recipe.

Fried Rice Balls

These Asian fried rice balls are deliciously infused with aromatics and lightly breaded, creating a tasty, crispy, meal or snack. They are incredibly easy to make and perfectly balanced to complement a plant-based diet!
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine American
Servings 8 servings
Calories 247 kcal

Ingredients
  

For the rice balls

  • 1 1/2 cups Jasmine rice
  • 2 1/2 cups water for rice
  • 1 vegetable stock cube
  • 15 grams ginger
  • 15 grams garlic
  • 15 grams shallots
  • 1/4 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 cups Panko bread crumbs
  • 1 tablespoon ground flaxseed
  • 1/2 cup warm water for flaxseed gel
  • 1/4 teaspoon salt for flaxseed gel
  • 1/4 teaspoon pepper for flaxseed gel
  • 1/2 cup vegetable oil for frying

For the chili topping

  • 10 grams dried chili
  • 40 grams red chili
  • 10 grams Thai chillies AKA Bird's eye chilies
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 15 grams ginger
  • 10 grams garlic
  • 20 grams shallot
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 1/2 cup water

Instructions
 

For the rice balls

  • Blend garlic, ginger, shallot, sugar, sesame oil and salt together till a smooth paste forms. Heat sesame oil in a deep pot and then fry your paste for a few minutes till fragrant.
  • Pour rice into the pot and stir to coat with fried paste. Once rice is slightly translucent, pour water into the pot along with your vegetable stock cube. Stir, bring to a boil and then turn down to a simmer. Cover pot and cook for 15 minutes. After 15 minutes, turn heat off and leave the pot covered for a further 10 minutes.
  • Immediately spoon about 2 tablespoons of rice onto a piece of cling wrap. Wrap it up and squeeze it into a ball with your hands. You want to compress the rice well so that it doesn't fall apart later. Repeat with remaining rice. I made 8 medium rice balls from the quantity of rice mentioned above. Chill the balls in the fridge for 10 minutes or so.
  • Combine flour with salt in one bowl. Place Panko in another bowl and then in yet another bowl combine flax, water, salt and white pepper. Whisk to combine and let sit for 5 minutes to thicken.
  • Heat oil in a pot. Dredge rice balls in flour, then coat in flax gel, and finally coat with Panko. Fry balls till they are golden all around. We rolled them around in a very shallow layer of oil instead of deep frying them. Once golden, drain on paper towels and serve on salad. Top with chilli.

For the chili topping

  • Blend all ingredients together in a Nutribullet or any blender you have. I like using the Nutribullet as it's able to just store the chilli in the blender container instead of having to transfer it into a seperate jar.

Notes

TO STORE: Place any leftovers in an airtight container and refrigerate for up to 3 days. I love to reheat these in the air fryer to help rebuild their crispiness but you can also use an oven or a microwave.
TO FREEZE: Fried rice balls can be frozen if you're preparing them in advance or hoping to hold onto them for a while. Place them in air tight, freezer safe bags and store for up to 2 months in the freezer.

Nutrition

Calories: 247kcalCarbohydrates: 50gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1005mgPotassium: 170mgFiber: 2gSugar: 3gVitamin A: 380IUVitamin C: 10mgCalcium: 54mgIron: 2mg
Keyword asian rice balls, fried rice balls
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