Fried Rice Balls

Balls that will delight even your children!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Rice, brown

  • 8 dl Water

  • 1 piece Carrot, fresh

  • 1 piece Onion, raw

  • 1 spoon Oil, sesame

  • 2 piece Egg, fresh

  • 50 g Cheese, Parmesan, grated

  • 90 g Breadcrumbs, dried

  • 0.5 teaspoons Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. In a larger pot, bring 8 dl of salted water to a boil. Add the rice to the boiling water, cover the pot, and cook the rice slowly for 15 to 20 minutes. Once the rice is cooked, remove the pot from the heat.

  2. Transfer the cooked rice to a bowl and spread it out slightly with a spoon to cool. Peel and finely chop the carrot and onion. Place a pan on the stove and heat the oil. Sauté the onion and carrot in the oil for about 5 minutes. Stir the vegetables several times while sautéing. Add the sautéed vegetables to the bowl with the rice. Season the mixture to taste and mix well.

  3. Add the eggs and grated Parmesan to the bowl and mix everything well (you can also knead it). Pour breadcrumbs into a separate bowl. With wet hands, shape the mixture into balls and roll them in the breadcrumbs.

  4. Place a deep pan on the stove and heat the oil. The layer of oil should be at least 3 cm high. Fry the balls in batches in the hot oil until they turn golden brown. Stir them several times with a spoon while frying to ensure they cook evenly. Remove them from the oil with a slotted spoon and place them on paper towels to absorb excess fat.

  5. Serve the rice balls on plates and offer them as a side dish.

Nutrition Information (Per 100g)

  • Calories: 274.22 kcal
  • Fat: 5.45 g
    • Saturated Fat: 1.51 g
  • Carbohydrates: 44.27 g
    • Sugars: 1.27 g
  • Protein: 8.58 g
  • Fiber: 1.97 g

Advice

Check the temperature of the oil for frying by dropping a rice grain into it. If the grain sinks and then immediately rises back up, the oil temperature is ideal. If it stays at the bottom, the oil is still too cold; if it floats on the surface, the oil is too hot and can ruin the dish. Fry in a large amount of fat. The food should float in it. Use fats that do not contain water, such as coconut oil or good quality oil.