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Cheesy Fried Rice Balls with Broccoli Recipe

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★★★★

3.8 from 34 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Breading Stations: Set out three bowls or shallow trays: one with all-purpose flour, one with beaten eggs, and one with Italian breadcrumbs.
  8. 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.
  9. 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.
  10. 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

Find it online: https://foodarohub.com/cheesy-fried-rice-balls-with-broccoli-recipe/