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Crunchy Rice Balls

2 min read

My son had his third birthday a few weeks ago! Happy Birthday Aaron! And we threw him a big party for him and I made some yummy Korean dishes and these rice balls were one of them and it was a hit! Everyone loved it and I was surprised that by the end of the night, they were completely gone.

I made these rice balls vegetarian this time but I normally make them with some Bulgogi meat in it. I will share that recipe next time.

These rice balls are actually pretty easy to make. I wouldn’t exactly call it simple but easy enough. Just takes patience and time but I will tell you, the time that you put in to making these is definitely worth it. It’s crunchy but not hard. The rice inside the batter is tasty and flavorful with different types of veggies. I usually use finely chopped carrots and bell peppers. If you’re a big meat eater (like myself), add some chopped meat but in my opinion, Bulgogi is the best in them.

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I wish I had a better picture of the inside…. I was so sidetracted by all the preparation for the party, I forgot to take pictures of them in advance. I know, silly me. When I make these again, I will update this post with a better picture.

Crunchy Rice Balls

INGREDIENTS:

  • 3 cups white short grain rice, cooked
  • salt to taste
  • 1 medium carrot, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • (optional) 1/4 cup shiitake mushrooms, finely chopped
  • 1 cup flour
  • 3 eggs
  • 2 cups panko Asian style bread crumbs
  • vegetable oil to fry

Gochujang Aioli sauce or sweet chili sauce

DIRECTIONS:

  1. Season cooked rice with salt, stirring. Add the carrots, bell peppers, and mushrooms to the rice and stir well.
  2. In three separate bowls, place eggs (beaten), flour, and panko bread crumbs.
  3. Spray your hands with cooking spray generously, or oil them, or use kitchen gloves. Make rice balls, about the size of a ping pong. Place them on a baking sheet that is also sprayed with cooking spray.
  4. Roll each balls in flour, eggs, and panko in this order.
  5. Heat generous amount of oil in a fryer over medium high heat. To test if it’s ready, drop a pinch of panko into the hot oil. If it immediately rises up to the surface, making bubbles around it, it is ready.
  6. Fry the balls until golden brown.
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Serve with Gochujang Aioli sauce or sweet chili sauce if desired.