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Fried Rice Balls with Cheddar and Broccoli Recipe

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4.4 from 23 reviews

These crispy Fried Rice Balls are a delicious and comforting snack or appetizer featuring creamy, cheesy rice mixed with broccoli and herbs, coated in a crunchy breadcrumb crust, and perfectly deep-fried to golden perfection.

  • Total Time: 1 hour 10 minutes
  • Yield: 23 servings

Ingredients

For the Rice and Broccoli Mixture

  • 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 cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried parsley

For Breading and Frying

  • ½ cup all-purpose flour
  • ¾ cup Italian breadcrumbs
  • 2 large eggs, beaten
  • Vegetable or canola oil, for frying (approximately 40 oz.)

Instructions

  1. Prepare the Rice and Broccoli: In a soup pot with a tight-fitting lid, melt the butter over medium heat. Add the finely diced onions and cook for about 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 2 minutes to release the aroma.
  2. Cook the Rice: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a rolling boil. Add the uncooked long grain white rice, making sure it is fully submerged in the liquid. Cover the pot tightly and reduce the heat to a simmer. Let the rice cook for 15 minutes.
  3. Check Rice Doneness: After 15 minutes, check if the liquid has mostly evaporated and the rice is tender. If not, cover the pot again and simmer for an additional 5 minutes or until fully cooked through.
  4. Add Cheese and Melt: Remove the pot from heat and sprinkle the shredded cheddar and grated Parmesan evenly over the top of the rice without stirring. Cover again and let it sit for 10 minutes to allow the cheese to melt and the rice to release from the bottom of the pot.
  5. Prepare Broccoli: While the rice rests, boil the broccoli florets for 3 to 5 minutes or steam them for 5 to 7 minutes until tender but still slightly firm. Drain thoroughly and finely dice the broccoli pieces.
  6. Mix Broccoli and Seasonings: Add the diced broccoli, Dijon mustard, dried oregano, basil, and parsley to the rice. Stir gently to combine all ingredients well. Allow the mixture to cool completely at room temperature.
  7. Form the Rice Balls: Once the rice mixture is cooled, shape it into 2-inch diameter balls using your hands. Place them on a tray and cover with plastic wrap. Chill in the refrigerator while preparing the breading stations.
  8. Prepare Breading Stations: Set up three shallow bowls or trays: one with all-purpose flour, one with beaten eggs, and one with Italian breadcrumbs.
  9. Bread the Rice Balls: Take each rice ball and coat it thoroughly in flour, shaking off any excess. Next, dip it into the beaten eggs, letting any excess drip off. Then coat the rice ball evenly in the Italian breadcrumbs. Repeat this process for all rice balls before frying.
  10. Heat Oil: Pour enough vegetable or canola oil into a deep pot or deep fryer to fully submerge the rice balls. Heat the oil to 350°F (175°C). It’s important the oil is at the right temperature to ensure the breading adheres and crisps properly.
  11. Fry the Rice Balls: Fry the rice balls in batches, carefully placing them into the hot oil. Cook each batch for about 3 minutes or until they turn a golden brown color. Gently rotate them during frying to ensure even crisping.
  12. Drain and Season: Remove the fried rice balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt to taste.
  13. Serve: Serve the fried rice balls warm with ranch dressing or your favorite dipping sauce. Enjoy as a savory snack, appetizer, or side dish.

Notes

  • Use long grain white rice for best texture; short grain rice tends to be too sticky.
  • Make sure to cool the rice mixture completely before shaping to help the balls hold their shape.
  • Adjust seasoning and herbs according to your taste preference.
  • Ensure oil temperature is maintained at 350°F to avoid greasy or soggy coating.
  • You can substitute broccoli with other finely chopped vegetables like spinach, peas, or carrots.
  • Leftover fried rice balls can be reheated in the oven to retain crispiness.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/fried-rice-balls-with-cheddar-and-broccoli-recipe-2/