Amazing 15 Crispy Fried Rice Cheese Balls

If you’ve got leftover rice staring at you from the fridge, I have the absolute best way to transform it into something spectacular: Crispy Fried Rice Cheese Balls! Seriously, these crunchy little bites with that gooey mozzarella center are addictive. They’re my go-to when company drops by unexpectedly, or honestly, just when I need a good snack.

I’m Daniel, and when I started this little corner of the internet, Reciqa, I wanted a place where cooking felt joyful, not stressful. For me, food has always been about connection—sitting down with people you care about and sharing something delicious. We focus on simple, comforting recipes that just *work* every time. You won’t find anything fussy here. This recipe for Crispy Fried Rice Cheese Balls is exactly what I mean: easy cleanup, minimal ingredients, and maximum payoff. Let’s get cooking!

Gathering What You Need for Crispy Fried Rice Cheese Balls

Okay, listen up, because the success of these Crispy Fried Rice Cheese Balls really hinges on getting your ingredients right, especially that rice! We aren’t aiming for dry, fluffy rice here; we need something that’s going to stick together like glue once it hits that mozzarella. That’s why I specify sticky rice in the list below. Chilling the rice after it cooks is super important too. Warm rice gets mushy when you mix it, and nobody wants a cheese-filled puddle instead of a ball!

Don’t skimp on the mozzarella either. You want the good stuff that melts beautifully and pulls apart when you bite into it. Once you have everything prepped, setting up your dredging station like I describe in the steps will make the coating process fly by. Trust me, a little prep work here saves so much time later!

Essential Ingredients List

Ingredient Table

Amount	Ingredient	Notes
1 1/2 cups	Cooked sticky rice	Must be cooled, slightly warm is okay for mixing, but cold works too.
1/2 cup	Shredded mozzarella	Use low-moisture, whole milk mozzarella for the best pull.
3 tbsp	All-purpose flour	For the first dredge; helps the egg stick!
1	Large egg	Beaten well in a shallow bowl.
3/4 cup	Panko breadcrumbs	Panko is essential for that superior crunch!
As needed	Cooking spray or avocado oil	For air frying or shallow frying.

Equipment Check Before Making Crispy Fried Rice Cheese Balls

You don’t need a million fancy gadgets for these, which is why I love them as a quick snack! The most important thing is having three separate, shallow bowls ready for your dredging station. You’ll need one for the flour, one for the beaten egg, and one for the glorious panko breadcrumbs. Make sure your bowls are wide enough that you can comfortably roll the rice balls around in them without making a huge mess.

Next, grab a clean cutting board or just a plate to use as your rolling surface. Since we are shaping these into perfect little spheres, having a dedicated space helps keep things tidy. Finally, decide how you’re cooking! If you’re air frying, make sure the basket is clean and ready to go. If you’re pan-frying, grab a sturdy skillet. That’s it—you are all set to make the best Crispy Fried Rice Cheese Balls!

Step-by-Step Instructions for Crispy Fried Rice Cheese Balls

This is where the magic happens! Don’t rush the shaping or the coating; that’s the secret to getting that perfect crunchy exterior without the cheese exploding everywhere. It’s a simple three-part process: mix, coat, and fry. Follow these steps closely, and you’ll have amazing results every single time you make these Crispy Fried Rice Cheese Balls.

Preparing the Rice and Cheese Mixture

First things first, grab a medium bowl. We need to combine the sticky rice and the shredded mozzarella cheese. This is the only time you want slightly warm rice—if it’s fridge-cold, the cheese won’t incorporate as nicely. Mix it gently with your hands until the cheese is pretty evenly distributed throughout the rice. Now, roll this mixture into small, uniform balls. I aim for about an inch and a half wide, maybe a little smaller if you want more crunch in every bite. The note I always stress is this: if you have time, pop these formed balls into the fridge for about 15 minutes now. It firms them up so much, and they hold their shape way better during the coating!

Setting Up the Crispy Coating Station

While those balls are chilling (or if you’re in a hurry, just while you grab a drink!), set up your dredging station. You need three separate, shallow dishes lined up in order. In the first dish, put your flour. In the second, pour in your beaten egg. And in the third, spread out all that beautiful panko breadcrumbs. This order is non-negotiable for the best crust!

Coating and Shaping the Crispy Fried Rice Cheese Balls

Now, take one rice ball at a time and start the coating process. First, roll it completely in the flour, making sure every surface is covered. Gently tap off any excess flour—we only want a thin layer. Next, dip that floured ball right into the beaten egg. Let the extra drip off for just a second or two. Finally, drop it into the panko. This is important: roll it around and press gently with your fingers to make sure the panko sticks everywhere. If you skip the pressing, the crumbs will fall off when you cook them.

Cooking Methods for Ultimate Crisp

Once coated, you have two great options! If you’re using your air fryer (my favorite!), lightly spray the tops of the coated balls with cooking spray or brush them with oil. Pop them into the basket in a single layer—don’t overcrowd them! Air fry at 400 degrees Fahrenheit for about 7 minutes. They should be beautifully golden brown. If you prefer the classic shallow fry, heat up a thin layer of oil in a pan. Fry them gently, turning them constantly so all sides get that gorgeous golden crispness. Either way, they are ready when they are crispy and the cheese is gloriously melted inside!

Tips for Perfect Crispy Fried Rice Cheese Balls

I’ve made a few batches of these Crispy Fried Rice Cheese Balls that ended up looking more like melted puddles than perfect spheres, so let me share the wisdom I’ve gathered! The biggest pro tip, which I mentioned earlier, is chilling those formed balls before you coat them. If the rice mixture is too warm or soft, the cheese melts too fast when it hits the heat, and *poof*—you lose your shape. A quick 15-minute chill in the freezer, if you’re impatient like me, works wonders!

Another thing to watch out for is your oil temperature if you are shallow frying. If the oil isn’t hot enough, the coating soaks up grease instead of getting crispy, and the balls end up greasy and sad. You want that sizzle right away! If you are air frying, don’t skip the light spray of oil on top of the panko. That little bit of fat is what helps the breadcrumbs turn that perfect, deep golden color and adds that final satisfying crunch to your Crispy Fried Rice Cheese Balls.

Finally, when you are rolling them in the panko, don’t be shy, but be gentle. Press the crumbs on firmly so they adhere, but don’t squeeze the ball so hard that you compress the cheese core too much. That space around the cheese is what allows it to puff up nicely when heated!

Serving Suggestions for Your Crispy Fried Rice Cheese Balls

These little crunchy bites are fantastic all on their own, but they really shine when paired with the right dipping sauce. Since they are so savory and cheesy, I always lean toward something bright or slightly sweet to cut through the richness. A simple sweet chili sauce is always a winner in my house; it hits all the right notes—a little sweet, a little zingy.

If you’re feeling a bit more adventurous, try making a quick spicy aioli. Just mix some mayonnaise with a squirt of sriracha and a tiny bit of lime juice. It’s creamy but has a fantastic kick! For a side, skip the heavy stuff. These are perfect served alongside some quick pickled cucumbers or carrots for a refreshing crunch that balances out the fried texture beautifully. For a quick pickle recipe inspiration, check out how to make classic pickled jalapenos.

Storing and Reheating Leftover Crispy Fried Rice Cheese Balls

Oops, did you make too many? Don’t worry, these are almost as good the next day if you reheat them correctly! The main goal when storing these is to keep them away from moisture, which is the enemy of crispiness. You can keep your leftover balls in an airtight container in the fridge for about three days. Make sure they are completely cool before sealing them up, otherwise, condensation builds up and makes the panko soggy.

When it’s time to bring them back to life, you absolutely must use the air fryer or an oven. Microwaving is a fast track to mushy rice balls, and we just can’t have that! The air fryer is the fastest way to restore that wonderful crunch we worked so hard to achieve. If you are looking for other great appetizer ideas, check out our appetizers section.

Storage and Reheating Table

Item	Duration	Reheat Method	Time/Temp
Refrigeration	Up to 3 days	Air Fryer (Recommended)	375°F for 3-4 minutes
Freezing (Uncooked)	Up to 1 month	Oven (If no air fryer)	400°F for 10-12 minutes
Freezing (Cooked)	Up to 1 month	Microwave (Not recommended)	30 seconds, then crisp in skillet

Common Questions About These Cheesy Bites

I get asked about these little guys all the time, especially since everyone seems to have a container of leftover rice hiding in the back of the fridge! Hopefully, I can clear up any confusion so you can get to the frying stage faster. Cooking should be fun, not confusing, so here are the answers to the questions I hear most often.

Can I make the mixture ahead of time?

Yes, you absolutely can make the rice and mozzarella mixture ahead of time! I actually prefer it that way. Combine the sticky rice and the shredded mozzarella cheese exactly as described in the first step, roll them into balls, and then chill them in the fridge for an hour or two, or even overnight. Keeping them cold ensures they are super firm before coating. If you chill them, you might need to roll them in the panko just before cooking, as sometimes the moisture from the cheese can soften the coating if it sits too long.

What type of rice works best for these cheesy bites?

This is key! You really need a rice that is naturally sticky. Short-grain rice or sushi rice is perfect because when it cools, it clumps together nicely. If you use long-grain rice, like Basmati or Jasmine, it tends to be too fluffy, and your balls will just crumble apart when you try to roll them or fry them. You need that glue factor for the cheese to stay tucked inside! For more information on different rice types, you can check out resources on rice varieties.

Can I bake these instead of air frying or shallow frying?

You can definitely bake them, though I’ll be honest, you won’t get that signature deep, even crunch that the air fryer or shallow frying provides. If you must bake, preheat your oven to 400 degrees Fahrenheit. Place the coated balls on a baking sheet lined with parchment paper, making sure they aren’t touching. Spray them generously with oil spray on all sides. They will need about 15 to 18 minutes, flipping them halfway through, until they are golden. They’ll be crispy, but just a bit drier than the fried versions. If you prefer baking over frying, you might enjoy our recipe for Parmesan Panko Crusted Baked Zucchini.

Share Your Crispy Fried Rice Cheese Balls Experience

I truly hope these little bites bring as much joy to your table as they do to mine. I’m always tinkering and trying new things, so if you made these appetizers, I’d love to hear all about it! Head down to the comments below and let me know how they turned out, what dipping sauce you tried, and how quickly they disappeared!

Print