I love using leftovers to whip up something delicious! Last week I had mentioned that we went to Pranna Restaurant for Restaurant Week here in NYC, and I even mentioned I may make some kind of rice ball from the leftovers — I wasn’t kidding! 🙂 I was working with Pranna’s Thai Crab Fried Rice, which was delicious in itself. I didn’t want to add to many different flavors or overpower it with powerful spices and also wanted to keep the amazing Thai flavors that the rice was already bursting with. What I ended up with was pretty darn amazing if you ask me (or Jared or my brother)…
These didn’t last long after coming out of the oven so I have limited pictures. I didn’t really want to go through the process of frying up each rice ball so I decided to go with cooking them in the oven. And about half way through stuffing them with cheese I got tired and just mixed the cheese in…thankfully the rice balls came out very well being all mixed together with the cheese! Little harder to form into a ball that way but what are ya gonna do?
Alls well that ends well (in my tummy)… 🙂
The good thing about this is you could really use any leftover fried rice instead of letting it sit for days then tossing it eventually. This recipe doesn’t have many ingredients but I’m positive you’ll be amazed by how tasty they really are.
Thai Crab Oven-Fried Rice Balls
by Lacy DeVeney
3-4 cups leftover fried rice
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
1 egg, beaten
3 ounces cheese (I used Havarti), cubed
1/3 cup panko bread crumbs + extra for coating
Preheat oven to 450°. Lightly oil a large, rimmed baking sheet.
In a medium stainless steel bowl, combine the fried rice with the Dijon mustard, sour cream, beaten egg & 1/3 cup panko bread crumbs. Mix until thoroughly combined and sticking together. Add the cubed cheese to the rice mixture so the cheese is blended in evenly.
Roll the rice into 1 1/2-inch balls. With the additional panko bread crumbs, dredge the rice balls in the panko crumbs and transfer to the prepared baking sheet. Drizzle each rice ball with a little olive oil and bake for 15 minutes.
After 15 minutes turn the oven to broil and cook for another 5 minutes or until they are a nice golden brown and crisp.
Let stand for 5 minutes, then transfer to a platter and serve.