Cheesy Fried Rice Balls with Broccoli Recipe
If you are searching for a delightful snack or appetizer that bursts with cheesy goodness and vibrant green broccoli, this Cheesy Fried Rice Balls with Broccoli Recipe is going to be your new favorite. These golden, crispy-on-the-outside, warm, and gooey-on-the-inside rice balls combine perfectly cooked rice, sharp cheddar, savory Parmesan, and tender broccoli for an irresistible bite every time. Whether you’re serving them for a party, as a comforting snack, or a unique side dish, these rice balls offer a comforting taste experience with every crispy crunch and melty center. Trust me, once you try this Cheesy Fried Rice Balls with Broccoli Recipe, you’ll find yourself making it again and again!
Ingredients You’ll Need
This Cheesy Fried Rice Balls with Broccoli Recipe relies on simple but essential ingredients that each play a vital role in building a flavorful, texturally satisfying dish. From the creamy cheeses to the tender broccoli and perfectly cooked rice, everything comes together beautifully.
- Butter: Adds a rich, velvety base for sautéing onions and garlic, boosting flavor complexity.
- Yellow onions: Finely diced to provide a sweet, aromatic foundation.
- Fresh garlic: Minced for a punch of fragrant savory depth.
- Chicken broth: Imparts a savory umami note to the rice as it cooks.
- Chicken bouillon cube: Reinforces the broth’s savory richness for balanced seasoning.
- Long grain white rice: The perfect rice to yield fluffy, separate grains—ideal for forming crispy fried balls.
- Broccoli: Fresh or frozen, finely diced for tender bites and a pop of green color.
- Cheddar cheese: Sharp and shredded freshly to melt smoothly inside each ball.
- Parmesan cheese: Grated for a savory, nutty undertone that elevates flavor.
- Dijon mustard: A hint of tang to lift the cheesy filling.
- Dried herbs (oregano, basil, parsley): Add subtle herbal warmth and freshness.
- All-purpose flour: For light coating that helps the breading stick perfectly.
- Italian breadcrumbs: Provides crispy golden crust with an herby touch.
- Eggs: Beaten to bind the breading layers firmly to each rice ball.
- Vegetable or canola oil: Essential for frying to golden perfection with a flawless crunch.
How to Make Cheesy Fried Rice Balls with Broccoli Recipe
Step 1: Prepare the Rice and Broccoli
Start by melting butter in a pot and gently softening your finely diced onions until translucent and sweet, about 5 minutes. Add minced garlic, stirring so the fragrant aroma fills your kitchen. Pour in chicken broth and toss in a bouillon cube for a perfect savory base. Stir in uncooked rice and cover tightly to simmer until tender and fluffy. Meanwhile, cook your broccoli by boiling or steaming until just tender, then finely dice. Once the rice is done, sprinkle the cheddar and Parmesan cheeses over the hot rice and cover for 10 minutes to let the cheese melt into dreamy, gooey pockets. Finally, stir in the diced broccoli, Dijon mustard, and dried herbs, mixing it all evenly, then allow this mixture to cool completely before shaping.
Step 2: Form and Bread the Rice Balls
Once the cheesy broccoli rice mixture is cool, get ready for some hands-on fun by rolling it into 2-inch balls—a perfect size for snackable bites. Then set up your breading station with bowls of flour, beaten eggs, and Italian breadcrumbs. Coat each rice ball in flour first, shaking off the excess, then dip into the eggs, making sure any drips fall away. Finally, roll each one carefully in breadcrumbs to create an even, crispy coating. Do all the balls first so you’re ready for frying without rushing.
Step 3: Fry to Golden Perfection
Heat enough vegetable or canola oil in a deep pot or fryer until it reaches 350°F, ensuring the temperature is steady for that perfect crisp. Fry the rice balls in batches—this helps maintain the oil temperature and prevents overcrowding. Each batch should take about 3 minutes, gently turning them so every side becomes beautifully golden and crunchy. Use a slotted spoon to lift them out and drain on paper towels. A light sprinkle of salt while still hot takes the flavor to the next level. Serve fresh for the ultimate crunchy-cheesy experience.
How to Serve Cheesy Fried Rice Balls with Broccoli Recipe
Garnishes
Add a fresh sprinkle of chopped parsley or a dusting of grated Parmesan right after frying to enhance visual appeal and flavor. A drizzle of a tangy aioli or your favorite ranch dressing pairs wonderfully by cutting through the richness.
Side Dishes
These rice balls are versatile enough to complement many meals! Serve them alongside a crisp green salad or a simple tomato basil soup for a cozy, balanced plate. They also shine as a party snack with dips like creamy ranch, garlic aioli, or even a spicy sriracha mayo.
Creative Ways to Present
For an impressive appetizer platter, arrange the cheesy fried rice balls on a rustic wooden board surrounded by little bowls of dipping sauces and colorful vegetable sticks. You can even skewer two or three on cocktail picks for easy finger food. They look delightful served in mini muffin tins with a dollop of marinara on top as a tasty bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, place any leftover rice balls in an airtight container and refrigerate. They will keep fresh for up to 3 days, which makes them great for quick snacks or light meals.
Freezing
These Cheesy Fried Rice Balls with Broccoli Recipe is freezer-friendly! Freeze uncooked, breaded balls on a baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll maintain their quality for up to 3 months—perfect for meal prep or unexpected guests.
Reheating
To reheat, avoid the microwave to keep crispiness intact. Instead, bake them uncovered at 350°F for 10 to 15 minutes or pop them in the air fryer at the same temperature for 4 to 6 minutes. Both methods refresh the crunch and warm the cheesy center beautifully.
FAQs
Can I use leftover rice for this recipe?
Absolutely! Using cold leftover cooked rice actually helps the rice balls hold their shape better and reduces moisture, making them easier to fry crisp. Just make sure the rice isn’t too wet or mushy for the best results.
Can I substitute the broccoli with other vegetables?
Yes, feel free to swap in finely diced cooked vegetables like peas, carrots, or spinach. Just be sure to cook and drain them thoroughly so the rice mixture isn’t too moist.
What if I don’t eat chicken or want a vegetarian version?
No problem! Replace the chicken broth and bouillon with vegetable broth for the same savory depth without animal products. The rest of the recipe stays the same and is just as delicious.
Can I bake instead of fry the rice balls?
Yes, baking is a lighter alternative. Place the breaded rice balls on a greased baking sheet and brush or spray lightly with oil. Bake at 400°F for about 20 minutes, flipping halfway through, until golden and crispy.
How do I prevent the cheese from leaking during frying?
Letting the rice and cheese mixture cool completely before forming the balls is key. This helps the cheese firm up inside, minimizing leakage. Also, ensure a good breading layer so the exterior crisps up nicely and seals the filling inside.
Final Thoughts
This Cheesy Fried Rice Balls with Broccoli Recipe is an absolute crowd-pleaser that effortlessly combines comfort and flavor in every bite. Whether you’re making them for family dinners, parties, or a tasty snack, their crispy crust and melty, cheesy interior will leave everyone wanting more. Give this recipe a try—you might just discover your new favorite way to enjoy rice and cheese together!
PrintCheesy Fried Rice Balls with Broccoli Recipe
These Cheesy Fried Rice Balls are delightful bite-sized snacks filled with savory long grain white rice, melted cheddar and Parmesan cheeses, and finely diced broccoli. Golden and crispy on the outside, they offer a warm, cheesy, and flavorful center with hints of garlic, herbs, and Dijon mustard, making them perfect as appetizers or a tasty side dish.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 23 rice balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Rice and Filling
- 3 tablespoons butter
- ¾ cup finely diced yellow onions
- 3 cloves fresh garlic, minced
- 2 cups chicken broth
- 1 chicken bouillon cube
- 1 cup uncooked long grain white rice
- 2 cups broccoli, fresh or frozen
- 2 ¼ cups cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Breading
- ½ cup all-purpose flour
- ¾ cup Italian breadcrumbs
- 2 large eggs, beaten
- Vegetable or canola oil, for frying (about 40 oz.)
Instructions
- Prepare the Rice and Broccoli: Heat butter in a soup pot with a tight-fitting lid over medium heat. Add the diced onions and cook for about 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Cook the Rice: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil. Stir in the uncooked rice, ensuring it is submerged in the liquid, then cover tightly and reduce heat to a simmer. Cook for 15 minutes until rice is tender and most liquid is absorbed. If needed, cover and cook an additional 5 minutes until fully cooked.
- Finish the Rice: Remove the pot from heat and sprinkle shredded cheddar and grated Parmesan evenly over the rice, without stirring. Cover and let it sit for 10 minutes to melt the cheese and allow rice to loosen from the bottom of the pot.
- Prepare the Broccoli: While the rice rests, boil the broccoli for 3-5 minutes or steam for 5-7 minutes until tender but still firm. Drain and dice broccoli very finely.
- Combine Ingredients: Add the finely diced broccoli, Dijon mustard, and dried oregano, basil, and parsley to the rice pot. Stir gently to combine evenly. Allow the mixture to cool completely to room temperature.
- Form Rice Balls: Once the rice mixture is cooled, roll it into approximately 23 balls, about 2 inches in diameter each. Cover with plastic wrap and refrigerate while preparing the breading station.
- Prepare Breading Stations: Set out three bowls or shallow trays: one with all-purpose flour, one with beaten eggs, and one with Italian breadcrumbs.
- Bread the Rice Balls: Coat each rice ball first in flour, shaking off any excess. Dip into the beaten eggs, allowing excess egg to drip off, then coat thoroughly with Italian breadcrumbs. Complete all the breading before frying.
- Fry the Rice Balls: In a deep pot or deep fryer, heat enough vegetable or canola oil to fully cover the rice balls to 350°F (175°C). Fry the balls in batches for about 3 minutes each, turning gently to ensure even golden brown crust. Use a slotted spoon to remove the fried rice balls and place on paper towels to drain excess oil. Sprinkle lightly with salt while still hot.
- Serve: Serve the fried rice balls warm with ranch dressing, aioli, or your favorite dipping sauce. Enjoy immediately for best texture and flavor.
Notes
- Rice: Use long grain white rice with a 1:2 rice to liquid ratio, or substitute 3 cups of cooked leftover rice. Adjust liquid for altitude if needed.
- Cheese: For best melting and flavor, shred cheese from blocks rather than pre-shredded bags. Sharp cheddar is recommended.
- Broccoli: Fresh or frozen can be used; dice finely after cooking.
- Oil: Vegetable or canola oil is preferred for frying; store and reuse but discard any burnt bits.
- Variations: Add finely diced ham, peas, or different cheese blends for custom fillings.
- Dipping Sauces: Complements include ranch, aioli, Parmesan peppercorn, or creamy Italian dressings.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in oven at 350°F for 10-15 minutes or air fryer for 4-6 minutes.
Keywords: fried rice balls, cheesy rice balls, broccoli rice balls, appetizer recipes, fried appetizers, snack recipes, cheddar cheese, Parmesan, homemade rice balls
