Name: Fried Rice Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups cooked rice (preferably day-old); 1/2 cup grated Parmesan cheese; 1 large egg, beaten; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp Italian seasoning (optional); 12 small cubes of mozzarella cheese; 1/2 cup all-purpose flour; 2 eggs, beaten (for breading); 1 cup breadcrumbs; Oil for frying (vegetable or canola)

Jump to Recipe·Leave a Review

Fried rice balls, also known as arancini, are golden, crispy, and filled with warm, cheesy rice that’s soft on the inside and crunchy on the outside. I love making these whenever I have leftover rice, and they never disappoint. They’re perfect as appetizers, snacks, or even a light meal.

Why You’ll Love This Recipe

I love how these rice balls transform simple ingredients into something so special. They’re easy to shape, fun to fry, and irresistibly crunchy. Plus, I can customize the filling with cheese, meat, or veggies depending on what I have on hand. They’re crowd-pleasers every single time. Fried Rice Balls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked rice (day-old rice works best)
Shredded mozzarella or another melty cheese
Grated Parmesan cheese
Eggs
All-purpose flour
Breadcrumbs
Salt
Pepper
Garlic powder
Italian seasoning (optional)
Oil for frying (vegetable or canola)

Directions

I mix the rice, parmesan, a beaten egg, salt, pepper, and garlic powder in a large bowl until well combined.
I take a scoop of the mixture and flatten it in my palm, then place a small cube of mozzarella in the center and shape it into a ball around the cheese.
I roll each rice ball in flour, then dip it in beaten egg, and coat it with breadcrumbs.
I heat oil in a deep pan or fryer to 350°F (175°C), then fry the rice balls in batches until golden brown and crispy, about 3–4 minutes per side.
I drain them on a paper towel and let them cool slightly before serving.

Servings and timing

This recipe makes about 12 rice balls, enough for 4–6 servings.
It takes 15 minutes to prep and around 15 minutes to fry, so I usually have them ready in 30 minutes.

Variations

Sometimes I add cooked sausage, ground beef, or peas to the rice for a heartier filling. I also like mixing in fresh herbs like parsley or basil for extra flavor. For a spicy kick, I add red pepper flakes or use pepper jack cheese inside.

Storage/Reheating

I store leftover rice balls in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 375°F (190°C) for about 10 minutes, or until heated through. They also re-crisp nicely in an air fryer. I freeze uncooked or cooked rice balls and reheat directly from frozen. Fried Rice Balls

FAQs

Can I bake these instead of frying?

Yes, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through until golden and crispy.

What type of rice works best?

I prefer using short-grain or sticky rice—it holds together better when forming the balls.

Can I make them ahead of time?

Definitely. I form the rice balls and keep them refrigerated until I’m ready to fry or bake them.

How do I keep the filling from leaking out?

I make sure to fully seal the rice around the cheese and avoid overfilling the center.

What sauces go well with fried rice balls?

I love serving them with marinara sauce, garlic aioli, or a spicy dipping sauce like sriracha mayo.

Conclusion

Fried rice balls are one of my go-to recipes for using up leftover rice and turning it into something magical. Whether I’m serving them for guests or enjoying them as a snack, they always deliver crispy, cheesy goodness in every bite.