Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 309
Total Fat: 11 g
Saturated Fat: 1 g
Carbohydrates: 46 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 5 g
Cholesterol: 23 mg
Sodium: 182 mg
Total: 30 min
Active: 30 min

Transform your leftover fried rice into irresistible, crispy golden nuggets with a touch of Italian flairthink arancini, but even easier! These bite-sized delights are perfect for snacking or serving as an appetizer. Dip them in duck sauce or spicy mustard for an explosion of flavor that'll have everyone reaching for more.

Ingredients:

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

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Fill a large pot halfway with oil and attach a deep-fry thermometer. Heat over medium-high until it reaches 350F. Line a plate with paper towels.
In a small bowl, mix panko with 1/4 teaspoon salt.
In a large bowl, combine fried rice, flour, chile sauce, soy sauce, and egg until creamy. With damp hands, shape into eight 1 1/2-inch balls.
Roll balls in panko, then fry in batches (don't overcrowd!) until golden and crispy, about 5 minutes. Drain on paper towels, sprinkle with salt, and serve hot with duck sauce.

Ready to wow your taste buds? This quick recipe turns everyday leftovers into gourmet bitesfry up a batch today!