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Fried Rice Arancini

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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Vegetable oil, for frying

1/3 cup panko 

Kosher salt

2 cups leftover refrigerated fried rice

1/4 cup all-purpose flour

1 tablespoon red chile sauce, such as Sriracha

1 teaspoon soy sauce

1 large egg, lightly beaten

Duck sauce, for serving


Special equipment:
a deep-fry thermometer
  1. 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.
  2. Mix the panko and 1/4 teaspoon salt in a small bowl.  
  3. Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.
  4. 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.