Cheesy Broccoli Fried Rice Balls Recipe

Introduction

These fried rice balls are a delicious and satisfying appetizer or snack, filled with savory cheese, tender broccoli, and seasoned rice. Crispy on the outside and soft on the inside, they make a perfect treat for any occasion.

Ingredients

• 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
• ½ cup all-purpose flour
• ¾ cup Italian breadcrumbs
• 2 large eggs, beaten
• Vegetable or canola oil, for frying (about 40 oz.)

Instructions

1. Step 1: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the diced onions and cook for 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for 2 more minutes.
2. Step 2: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil.
3. Step 3: Stir in the rice, making sure it is fully submerged in the liquid, then return to a boil. Cover the pot tightly and reduce the heat to a simmer. Cook for 15 minutes.
4. Step 4: Check that the liquid has mostly evaporated and the rice is cooked through. If needed, cover and simmer for an additional 5 minutes until done.
5. Step 5: Remove the pot from heat and sprinkle the shredded cheddar and Parmesan cheese evenly over the rice without stirring. Cover and let sit for 10 minutes to allow the cheese to melt and the rice to release from the bottom.
6. Step 6: Meanwhile, boil or steam the broccoli until tender (3-5 minutes boiling or 5-7 minutes steaming), then drain and finely dice.
7. Step 7: Add the diced broccoli, Dijon mustard, oregano, basil, and parsley to the rice mixture. Stir gently to combine and then let it cool completely.
8. Step 8: Once cooled, roll the rice mixture into 2-inch balls. Cover with plastic wrap and chill in the refrigerator while preparing the breading stations.
9. Step 9: Prepare three separate bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs.
10. Step 10: Coat each rice ball first lightly with flour, tapping off any excess. Then dip into the beaten eggs, allowing extra to drip off, and finally roll in breadcrumbs until fully coated. Bread all rice balls before frying.
11. Step 11: Heat enough oil in a deep pot or fryer to fully cover the rice balls to 350°F (175°C). Make sure the oil is hot enough before frying so the breading adheres properly.
12. Step 12: Fry the rice balls in batches for about 3 minutes each until golden brown, turning gently for even cooking. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.
13. Step 13: Serve warm with ranch dressing or your favorite dipping sauce and enjoy!

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the chicken bouillon cube.
• Add cooked bacon bits or diced ham to the rice mixture for extra flavor.
• Try swapping cheddar for mozzarella for a gooier, milder cheese center.
• If using frozen broccoli, make sure to thaw and drain it well to avoid excess moisture.

Storage

Store any leftover fried rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated 350°F oven for 10-15 minutes or until heated through and crispy. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rice balls ahead of time?

Yes, you can prepare and bread the rice balls in advance. Keep them refrigerated and fry just before serving for best texture.

What type of rice works best for this recipe?

Long grain white rice is ideal as it cooks up fluffy and doesn’t get too sticky, which helps the rice balls hold their shape.

Cheesy Broccoli Fried Rice Balls Recipe

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★★★★★

4.8 from 133 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: Approximately 16 rice balls 1x

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Description

Deliciously crispy fried rice balls made with a flavorful blend of butter-sauteed onions and garlic, tender chicken broth-cooked rice, fresh or frozen broccoli, and a rich mix of cheddar and Parmesan cheeses. These golden-brown bites are coated in a seasoned breadcrumb crust and fried until perfectly crunchy, making a perfect appetizer or savory snack.

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Ingredients

Scale 1x2x3x

Rice and Cheese Mixture

• 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 shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ¾ teaspoon dried parsley

Breading and Frying

• ½ cup all-purpose flour
• ¾ cup Italian breadcrumbs
• 2 large eggs, beaten
• Vegetable or canola oil, for frying (approx. 40 oz.)

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Instructions

1. Prepare the Rice and Broccoli: Heat butter in a pot with a tight-fitting lid. Add diced onions and soften for 5 minutes, stirring occasionally. Add minced garlic and cook for an additional 2 minutes.
2. Simmer the Rice: Pour in chicken broth and add the chicken bouillon cube. Bring to a boil, then add rice submerged in the liquid. Return to boiling, cover tightly, then reduce to a simmer for 15 minutes.
3. Check Rice Doneness: Confirm liquid is mostly absorbed and rice is tender. If needed, cover and simmer another 5 minutes.
4. Let Cheese Melt: Remove pot from heat, sprinkle shredded cheddar and Parmesan cheeses over rice without stirring. Cover and let sit for 10 minutes to allow cheese to melt and rice to release from the bottom.
5. Cook Broccoli: While rice rests, boil broccoli for 3-5 minutes or steam for 5-7 minutes until tender. Drain and finely dice.
6. Combine Ingredients: Stir diced broccoli, Dijon mustard, and dried herbs into the rice mixture. Cool completely.
7. Form Rice Balls: Once cool, roll mixture into 2-inch balls. Cover with plastic wrap and refrigerate while preparing breading stations.
8. Prepare Breading Stations: Set out three separate bowls or trays for flour, beaten eggs, and Italian breadcrumbs.
9. Bread the Rice Balls: Coat each rice ball in flour, shaking off excess. Dip into beaten eggs, allowing extra to drip off, then coat thoroughly in breadcrumbs. Repeat for all balls.
10. Heat Oil: Add enough vegetable or canola oil to a deep pot or fryer to fully submerge rice balls. Heat oil to 350°F, ensuring it’s hot enough to keep the breading intact during frying.
11. Fry Rice Balls: Fry rice balls in batches for about 3 minutes each, turning gently to brown evenly. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately while hot.
12. Serve: Serve the crispy rice balls warm with ranch dressing or your favorite dipping sauce and enjoy!

Notes

• You can substitute frozen broccoli if fresh is unavailable; just ensure it’s fully thawed and drained.
• Use freshly grated Parmesan and shredded cheddar for the best melting and flavor combination.
• Keep the rice balls chilled before frying to ensure they hold their shape when submerged in hot oil.
• The cooking time of rice may vary slightly depending on the stovetop and pot used, so check for doneness before removing from heat.
• Use a thermometer to maintain oil temperature for crispier, non-greasy rice balls.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: fried rice balls, broccoli rice balls, cheesy rice bites, appetizer, comfort food, fried snacks