These golden, crispy fried rice balls are packed with melted cheddar, Parmesan, and tender broccoli bits, all wrapped in a crunchy breadcrumb shell. I first made these for a family game night, and they disappeared faster than I could fry them. They're surprisingly easy to put together with simple ingredients you probably already have, and they taste like something you'd order at a cozy Italian restaurant.
If you love cheesy appetizers that make everyone reach for seconds, like my Crispy Black Bean Tacos Recipe or Buffalo Chicken Wraps Recipe, these savory rice ball snacks will become your new favorite party trick. The aroma of buttery garlic rice mingling with sharp cheese is enough to pull everyone into the kitchen.
Why You'll Love This Fried Rice Balls Recipe
Crispy outside, creamy inside. The breadcrumb coating gets perfectly golden while the cheesy rice center stays soft and rich.
Simple ingredients. You need pantry staples like rice, butter, garlic, and cheese, plus some broccoli for color and texture.
Make-ahead friendly. Shape and bread the Fried Rice Balls hours ahead, then fry them right before serving.
Kid-approved flavor. My nephew Oliver helped me roll these into balls last weekend, and he kept sneaking bites of the cheesy rice mixture before we even got to the frying part.
Versatile and customizable. Swap the broccoli for peas, add bacon bits, or use mozzarella instead of cheddar.
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Fried Rice Balls Ingredients
Simple pantry staples and fresh ingredients come together to create these Fried Rice Balls.
See Recipe Card Below This Post For ingtedient Quantites
For the Rice and Broccoli Filling
- Butter: Adds richness to the rice and helps the onions and garlic soften beautifully.
- Yellow onions: Finely diced onions bring a sweet, savory base to the filling.
- Fresh garlic: Minced garlic gives the rice a warm, aromatic flavor.
- Chicken broth: Creates a flavorful liquid for cooking the rice and adds depth.
- Chicken bouillon cube: Boosts the savory, rich flavor of the broth.
- Long grain white rice: Forms the base of the filling and holds everything together. Uncooked rice absorbs all the broth and seasonings.
- Broccoli: Fresh or frozen broccoli adds color, texture, and a mild veggie flavor. Dice it finely so it blends into the rice.
- Cheddar cheese: Shredded cheddar melts into the rice, creating a creamy, cheesy filling.
- Parmesan cheese: Grated Parmesan adds a sharp, nutty flavor that balances the cheddar.
- Dijon mustard: A small amount adds a subtle tang and helps bind the flavors.
- Dried oregano, basil, parsley: These dried herbs bring an Italian-inspired seasoning to the rice mixture.
For the Breading
- All-purpose flour: The first coating helps the egg stick to the rice balls.
- Italian breadcrumbs: Create the crispy, golden outer shell when fried.
- Large eggs: Beaten eggs act as the glue between the flour and breadcrumbs.
- Vegetable or canola oil: Used for frying. You'll need enough to cover the rice balls completely, around 40 ounces.
How to Make Fried Rice Balls
These cheesy Fried Rice Balls come together in simple steps, perfect for beginners.
Prepare the rice and broccoli: In a soup pot, melt butter over medium heat. Add the diced onions and cook for about 5 minutes, stirring now and then, until they're soft and translucent. Stir in the minced garlic and cook for 2 more minutes until fragrant. Pour in the chicken broth and add the bouillon cube. Bring everything to a boil. Stir in the rice, making sure it's submerged in the liquid. Bring it back to a boil, then cover the pot and reduce the heat to a gentle simmer. Let it cook for 15 minutes until the rice is tender and most of the liquid has been absorbed. If the rice still seems a little wet.
Cook the broccoli: While the rice is resting, cook your broccoli. Boil it for 3 to 5 minutes or steam it for 5 to 7 minutes until it's tender but not mushy. Drain it well and chop it into small, fine pieces.
Combine and cool: Stir the diced broccoli, Dijon mustard, and dried herbs into the rice mixture. Mix everything together gently. Let the mixture cool completely before shaping, this usually takes about 30 minutes at room temperature or you can pop it in the fridge to speed things up.
Form the rice balls: Once the mixture is cool, scoop out portions and shape them into 2-inch balls using your hands. Wrap each ball in plastic wrap and refrigerate while you set up your breading station.
Set up breading station: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl.
Bread the rice balls: Take each chilled rice ball and roll it in the flour first, coating it completely. Dip it into the beaten egg, letting any excess drip off. Finally, roll it in the breadcrumbs, pressing gently so the crumbs stick. Repeat until all the rice balls are breaded.
Heat the oil: Pour enough oil into a deep pot or fryer to completely cover the rice balls. Heat the oil to 350°F using a thermometer to check the temperature.
Fry the rice balls: Working in small batches, carefully lower the rice balls into the hot oil. Fry them for about 3 minutes, turning them gently with a slotted spoon so they brown evenly on all sides.
Drain and season: Remove the fried rice balls with a slotted spoon and place them on a plate lined with paper towels. Sprinkle them with a pinch of salt while they're still hot.
Serve: Serve your crispy, cheesy fried rice balls warm with ranch dressing, marinara sauce, or your favorite dipping sauce.
Substitutions and Variations
Use different cheeses. Try mozzarella for a stretchier, milder filling, or pepper jack for a spicy kick.
Swap the broccoli. Frozen peas, diced bell peppers, or spinach work beautifully in place of broccoli.
Make them gluten-free. Use gluten-free breadcrumbs and a gluten-free flour blend for the coating.
Add protein. Stir in cooked, crumbled bacon, diced ham, or shredded chicken for a heartier rice ball.
Go vegetarian. Use vegetable broth instead of chicken broth and skip the bouillon cube or use a veggie bouillon.
Try panko breadcrumbs. Panko creates an even crispier coating than regular Italian breadcrumbs.
Equipment For Fried Rice Balls
- Soup pot with tight-fitting lid: Essential for cooking the rice evenly and letting the cheese melt properly.
- Pot or deep fryer for frying: You need something deep enough to submerge the rice balls completely in oil.
- Slotted spoon: Helps you safely remove the rice balls from the hot oil without splashing.
- Paper towels: For draining excess oil after frying.
- Three separate bowls or trays for breading: Keeps your flour, egg, and breadcrumbs organized and makes the coating process much easier.
Storage and Reheating Tips
Refrigerate leftovers. Store cooled Fried Rice Balls in an airtight container in the fridge for up to 3 days.
Freeze for later. Freeze unfried, breaded Fried Rice Balls on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 2 months. Fry them straight from frozen, adding an extra minute or two to the cooking time.
Reheat in the oven. Place leftover rice balls on a baking sheet and reheat at 375°F for about 10 minutes until warmed through and crispy again. The oven works better than the microwave for keeping the coating crunchy.
Avoid reheating in the microwave. The microwave makes the breading soggy, so stick with the oven or an air fryer.
Serving Suggestions
Pair with a fresh salad. Serve these alongside a Cucumber Tomato Salad for a light, refreshing contrast to the rich, cheesy Fried Rice Balls.
Make it a party spread. Set out a platter with these Fried Rice Balls, Sweet and Sour Meatballs, and some veggie sticks with dip for a crowd-pleasing appetizer table.
Serve with soup. These make a fun side for tomato soup or a creamy broccoli cheddar soup.
Add to a rice bowl. Chop them up and add them to a rice bowl with fresh veggies, similar to how you might enjoy a Spicy Salmon Sushi Bake.
Expert Tips
Cool the rice completely. Warm rice is too soft to shape and the balls will fall apart. Let it cool fully before rolling.
Use a cookie scoop. A 2-inch cookie scoop helps you form evenly sized rice balls quickly and keeps your hands cleaner.
Chill before frying. Refrigerating the shaped Fried Rice Balls for at least 30 minutes helps them hold together better during frying.
Don't overcrowd the pot. Fry in small batches so the oil temperature stays consistent and the rice balls cook evenly.
Check the oil temperature. If the oil is too hot, the outside will burn before the inside warms through. If it's too cool, the rice balls will absorb too much oil and turn greasy. Stick to 350°F.
Double-coat for extra crunch. After the first coating of breadcrumbs, dip the rice ball back in the egg and breadcrumbs one more time for an even thicker, crispier shell.
FAQ
What are fried rice balls?
Fried rice balls are bite-sized rounds of seasoned rice that are breaded and fried until crispy. They're often filled with cheese, vegetables, or meat. In Italian cooking, they're called arancini, while Asian versions might include different fillings and seasonings. They make a delicious appetizer or snack that's crispy outside and creamy inside. Oliver calls them "cheese nuggets," which honestly isn't far off.
What makes rice balls stick together?
The starch in the rice naturally helps the balls hold their shape, especially when you let the cooked rice cool completely. Adding cheese, eggs, or a binder like Dijon mustard also helps everything stick. Chilling the shaped Fried Rice Balls before breading and frying makes them firmer and less likely to fall apart in the oil. If your mixture seems too loose, pop it in the fridge for a bit before shaping.
What is in rice balls Italian?
Traditional Italian Fried Rice Balls, or arancini, usually contain risotto rice, cheese (like mozzarella or Parmesan), and sometimes a filling like ragu, peas, or mushrooms. They're coated in breadcrumbs and fried until golden. This recipe takes inspiration from that style but uses long grain white rice, cheddar, Parmesan, and broccoli for a simpler, home-cook-friendly version. The technique is similar, but the flavors are a bit more approachable for everyday cooking.
What to put inside a rice ball?
You can fill rice balls with almost anything you like. Cheese is the most popular option, mozzarella, cheddar, or cream cheese all work beautifully. Add cooked vegetables like peas, corn, or spinach. Try cooked meat like ground beef, sausage, shredded chicken, or bacon. You can even tuck a small cube of cheese in the center for a surprise melty bite. Get creative and use whatever leftovers you have in the fridge.
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Pairing
These are my favorite dishes to serve with Fried Rice Balls
Cheesy Rice Balls
Ingredients
- 3 tablespoons butter For sautéing
- ¾ cup finely chopped yellow onions Adds flavor and sweetness
- 3 cloves fresh garlic minced For savory depth
- 2 cups chicken broth For cooking rice, adds flavor
- 1 chicken bouillon cube Boosts chicken flavor in the broth
- 1 cup uncooked long grain white rice Use long grain for fluffiness
- 2 cups broccoli fresh or frozen Chopped finely for mixing
- 2 ½ cups shredded cheddar cheese For a sharp creamy melt
- ¼ cup grated Parmesan cheese For an extra cheesy punch
- 1 teaspoon Dijon mustard Adds a tangy flavor
- 1 teaspoon dried oregano Herbaceous note
- ¾ teaspoon dried basil Herbal aromatic flavor
- ¾ teaspoon dried parsley Adds a fresh green flavor
- ½ cup all-purpose flour For coating rice balls
- ¾ cup Italian breadcrumbs Creates crispy, golden crust
- 2 large eggs beaten For binding the breadcrumbs
- Vegetable oil For frying rice balls
Instructions
- Melt butter in a soup pot with a tight-fitting lid. Add the onions and sauté until softened for about 5 minutes.
- Add minced garlic and cook for 2 more minutes.
- Pour in chicken broth and drop in the bouillon cube. Bring to a boil. mix
- Stir in the rice and submerge it fully in the liquid. Bring to a boil again, then cover tightly and reduce to a simmer. Simmer for 15 minutes.
- Check the rice to ensure the liquid is absorbed and the rice is fully cooked. If necessary, cover again and simmer for another 5 minutes.
- Remove the pot from heat and sprinkle the cheeses over the rice without stirring. Cover and let it sit for 10 minutes. This helps release any rice stuck to the bottom.
- Meanwhile, boil or steam the broccoli until tender, about 3-5 minutes, then chop finely.
- Add the cooked broccoli, mustard, and all seasonings to the rice. Stir gently to combine, then allow the mixture to cool completely.
- Once cooled, roll the rice mixture into 2-inch balls. Wrap in plastic and refrigerate for at least 20 minutes.
- Set up a breading station with separate bowls of flour, beaten eggs, and breadcrumbs.
- Roll each rice ball in the flour, shaking off excess. Dip into the egg, allowing the excess to drip off, then coat in breadcrumbs. Complete all rice balls before frying.
- In a deep fryer or large pot, heat enough oil to fully submerge the rice balls. Bring the oil to 350°F. Ensure oil is hot before frying to prevent sogginess.
- Carefully fry the rice balls in batches for 3 minutes or until golden brown, turning gently. Remove with a slotted spoon and place on paper towels to drain.
- Serve warm with dipping sauces of your choice.
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