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.
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.