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Leftover Fried Rice Balls With Oyster Dipping Sauce-web

Leftover Fried Rice Balls With Oyster Mayo Dipping Sauce

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    45mins

  • Cooking

    20mins

Healthy Chinese Food Rice or Noodle Appetizer Lunch Dinner Over 60 mins

What You Will Need

Ingredients

  • For Rice Balls:
  • 2 tsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 350g Leftover fried rice
  • 1 Egg
  • 1 tbsp Flour
  • For Panne:
  • 50g Flour
  • 1 Egg, whisked
  • 50g Panko crumbs
  • 1L Oil, for deep frying
  • Garnish:
  • ⅓ cup Microradish, optional

Dipping

  • Dipping Sauce:
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 3 tbsp Mayonnaise

Made with
Lee Kum Kee products

PANDA OS 510GX12- FRONT

Oyster Sauce

Panda Brand Oyster Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. https://www.youtube.com/watch?v=7eCdAnIiKSs

  2. Whisk to combine the dipping sauce. Set aside.
  3. Add rice ball ingredients to a large bowl and mix to combine. Use a tablespoon to scoop balls then roll into tight rice balls. You may want to use cling-film to do this. Place on a tray and refrigerate for at least 30 mins.
  4. To panne dip each rice ball into flour, then egg wash, then panko crumbs.

  5. Heat oil in a large pot or non-stick wok. Carefully place 6 balls into the hot oil and fry for approximately 5 minutes, tossing and turning so they become golden all over. Remove with a slotted spoon and set on a plate covered in paper towels, to drain excess oil. Repeat with remaining balls.

  6. Devour while hot alongside dipping sauce and garnish.

    Tip: If you have leftover cooked meat then place a piece in the centre of each rice ball.