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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 Brand Oyster Sauce 510g

Oyster Sauce

Panda Brand Oyster Sauce
Pure Sesame Oil 207ml wellness new outlook

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.