With a little Italian influence, leftover fried rice is transformed into crunchy, golden brown nuggets similar to arancini (fried balls made from Arborio rice). Dip them in duck sauce or even some hot mustard if you have a few packets kicking around.
Recipe courtesy of Food Network Kitchen
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30 min
30 min
8 servings



Special equipment: a deep-fry thermometer

Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels.

Mix the panko and 1/4 teaspoon salt in a small bowl.  

Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.

Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired.

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