Cheesy Kimchi Fried Rice Balls
Cheesy Kimchi Fried Rice Balls
Ingredients
For the Kimchi Fried Rice
- 3 cups cooked short-grain rice, preferably day-old
- 1 cup kimchi, finely chopped, plus 2 tablespoons juice
- 4 slices bacon, diced
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup shredded mozzarella cheese
For the Coating
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups vegetable oil, for deep frying
For Garnish (Optional)
- 2 scallions, sliced
- 1 teaspoon sesame seeds, toasted
- as needed sriracha mayonnaise
Instructions
- 1
In a large skillet or wok, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
⏱️ 5 min
- 2
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 4 min
- 3
Stir in the chopped kimchi and kimchi juice. Cook for 3-5 minutes, stirring occasionally, until most of the liquid has evaporated.
⏱️ 5 min
- 4
Add the cooked short-grain rice, gochujang, soy sauce, and sesame oil to the skillet. Mix well, breaking up any clumps of rice, and cook for 5-7 minutes, stirring frequently, until the rice is heated through and slightly toasted.
⏱️ 7 min
- 5
Remove the skillet from heat. Stir in the reserved crispy bacon and the shredded mozzarella cheese until the cheese is just melted and incorporated. Transfer the kimchi fried rice to a large bowl and let it cool for about 15-20 minutes, or until cool enough to handle.
⏱️ 20 min
- 6
Once cooled, form the rice mixture into golf ball-sized spheres, pressing firmly to ensure they hold their shape. You should get about 12-15 balls. Place them on a plate and refrigerate for at least 15 minutes to firm up.
⏱️ 15 min
- 7
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
⏱️ 3 min
- 8
Dredge each rice ball first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 9
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 10
Carefully fry the rice balls in batches, 3-4 at a time, for 3-4 minutes, or until golden brown and crispy. Do not overcrowd the pot. Use a slotted spoon to remove the fried rice balls and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 8 min
- 11
Serve hot, garnished with sliced scallions, toasted sesame seeds, and a drizzle of sriracha mayonnaise, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Kimchi Fried Rice Balls
For the Kimchi Fried Rice
- 3 cups cooked short-grain rice, preferably day-old
- 1 cup kimchi, finely chopped, plus 2 tablespoons juice
- 4 slices bacon, diced
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup shredded mozzarella cheese
For the Coating
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups vegetable oil, for deep frying
For Garnish (Optional)
- 2 scallions, sliced
- 1 teaspoon sesame seeds, toasted
- as needed sriracha mayonnaise
Instructions
- 1
In a large skillet or wok, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
⏱️ 5 min - 2
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 4 min - 3
Stir in the chopped kimchi and kimchi juice. Cook for 3-5 minutes, stirring occasionally, until most of the liquid has evaporated.
⏱️ 5 min - 4
Add the cooked short-grain rice, gochujang, soy sauce, and sesame oil to the skillet. Mix well, breaking up any clumps of rice, and cook for 5-7 minutes, stirring frequently, until the rice is heated through and slightly toasted.
⏱️ 7 min - 5
Remove the skillet from heat. Stir in the reserved crispy bacon and the shredded mozzarella cheese until the cheese is just melted and incorporated. Transfer the kimchi fried rice to a large bowl and let it cool for about 15-20 minutes, or until cool enough to handle.
⏱️ 20 min - 6
Once cooled, form the rice mixture into golf ball-sized spheres, pressing firmly to ensure they hold their shape. You should get about 12-15 balls. Place them on a plate and refrigerate for at least 15 minutes to firm up.
⏱️ 15 min - 7
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
⏱️ 3 min - 8
Dredge each rice ball first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 9
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 10
Carefully fry the rice balls in batches, 3-4 at a time, for 3-4 minutes, or until golden brown and crispy. Do not overcrowd the pot. Use a slotted spoon to remove the fried rice balls and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 8 min - 11
Serve hot, garnished with sliced scallions, toasted sesame seeds, and a drizzle of sriracha mayonnaise, if desired.
⏱️ 1 min