3 c Kimchi fried rice; cooled in
- the fridge for at least
- 1 hour
1 1/2 c Flour, potato starch, or
- corn starch
1 c JUST Egg or thick plant milk
2 c Panko
1 ts Sea salt
Vegetable oil; for frying
1 c Marinara sauce
Shape cooled kimchi fried rice into oval shaped balls roughly the
size of a very large egg. The rice balls can be shaped in advance
and placed in an airtight container in the refrigerator for up to
3 days.
Create your dredging station: add flour or starch to one large
bowl, JUST Egg to another, and panko to a third. Add 1 ts of sea
salt to your bread crumbs and stir. Drop each rice ball into the
flour. Stir the rice ball around to make sure its entire surface is
evenly coated with flour then tap off any access. Gently place the
ball into the bowl with JUST Egg. Again, stir the ball around until
its entire surface is covered in the mixture. Finally, add the ball
to the bowl with bread crumbs. Pack the panko into the rice ball to
make sure it adheres to the rice ball. Repeat for remaining rice
balls. This step can be done up to 24 hours in advance and the rice
balls can be placed in an airtight container in the refrigerator
before frying.
Bring a large and deep pot of oil to around 350°F. See tips above
on how to check. Gently drop your rice balls into the oil and cook
for 1 minute, before flipping them and cooking another minute. The
rice balls should be a golden brown--not too dark, but not too
light. Remove from oil and allow them to drain on a wire rack or
paper towel. Serve with marinara sauce and enjoy!
