California Farm Fried Rice Ball Snacks
This is a fool proof recipe to make 3 different types of fried rice balls from cold cooked rice that can go well with 6 different cooked fillings, egg, chicken, tofu, pork or lamb, beef, or fish, eighteen different snack flavors.
You can use a frying pan or wok to crisp the riceballs and reuse the oil. The crust is plain or flavored with a mild or spicy sweet pepper sauce. To make sixteen egg size balls, you only need one cup of rice.
The mild gochujang pepper sauce stays delicious when reheated.
California Farm Fried Rice Ball Snacks
This is a fool proof recipe to make 3 different types of fried rice balls from cold cooked rice that can go well with 6 different cooked fillings, egg, chicken, tofu, pork or lamb, beef, or fish, eighteen different snack flavors.
You can use a frying pan or wok to crisp the riceballs and reuse the oil. The crust is plain or flavored with a mild or spicy sweet pepper sauce. To make sixteen egg size balls, you only need one cup of rice.
The mild gochujang pepper sauce stays delicious when reheated.
Cooking Instructions
- 1
Cook the rice. In saucepan, add shredded coconut, soy sauce and turmeric with dry rice, cover with cold water, stir once, bring to rolling boil, turn heat off, lid on, steep one hour. Rice will be perfect, creamy, fluffy and cooled. Wipe saucepan clean.
- 2
Medium Heat onion powder and garlic powder in bottom of oil in skillet or wok, stirfry cooked rice with 16 Tsp filling of precooked choice like ground beef till fragrant, and crust develops. Cool. When cooled, stir enough beaten egg through the mix till sticky. Wipe skillet or wok clean.
- 3
Make about 16 egg size rice balls, press rice together to make solid balls. Roll balls through bread crumbs.
- 4
Heat enough oil so that rice balls float, 350F degrees, deepfry 4 at a time, few minutes each side till golden. Filter oil for reuse. Drain rice balls on paper towel.
- 5
Make a teaspoon of glaze per riceball, one cup for 16 balls. In saucepan, dissolve pepper paste in rice vinegar, add sugar, add soy, add ginger, add cornstarch, stir, bring to boil, simmer till thick glaze. Brush top of each riceball with pepper glaze. Serve warm or cold. Extra gochujang glaze can be used for dipping. Enjoy.
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