- appetizers, repurposed leftovers -
Whenever I make fried rice, it is usually to use up a bunch of random vegetable odds and ends we have in the fridge. Because of this, I end up making a big batch, leaving us with leftovers. Eating fried rice twice a week can get a bit boring, but my fried rice arancini recipe is a great way to repurpose it. This recipe works great with homemade fried rice or leftover take out; whatever you have on hand! Depending on the texture and moisture in your fried rice, you may need to add a little more flour. If your mixture is looking a little dry, you can add a teaspoon of water or soy sauce.
2 1/2 - 3 cups of leftover fried rice, chilled
1 egg, beaten
1 tsp soy sauce
1 tbsp sweet Thai chili sauce
6 tbsp flour, plus more as needed
3/4 cup panko bread crumbs
1/4 cup sesame seeds
1 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1. Whisk the beaten egg, soy sauce, chili sauce, and flour in a bowl. Add the mixture to the fried rice and combine well & evenly.
2. Using a small ice cream or cookie scoop, scoop out the rice mixture into even balls. Use your hands to roll them until smooth. If the mixture is not holding, your rice may be too wet. Add a tablespoon of flour to your mixture at a time until it comes together.
3. Combine the panko, sesame seeds, and remaining spices in a bowl.
4. Once you have all of your rice balls smooth, gently toss them into the panko mixture, lightly patting to generously coat each rice ball.
5. Spray your air fryer lightly with oil spray and lay your rice balls out in an even layer, making sure that they aren't touching (you will have to work in batches!). Air fry on 370 degrees for 7 minutes. Serve with duck sauce, soy sauce, sweet Thai chili sauce, or even my orange chili sauce that I use for wings!