If you’re craving a snack that’s both comforting and bursting with flavor, you’re going to adore this Cheesy Fried Rice Balls with Broccoli Recipe. Imagine golden, crispy on the outside yet warm, gooey, and cheesy on the inside, packed with tasty rice, sharp cheddar, Parmesan, and vibrant broccoli. It’s a delightful bite-sized treat that brings together textures and flavors you’ll want to make again and again. Whether serving them at a party, as a fun family dinner, or a satisfying appetizer, these rice balls are guaranteed to impress and satisfy.
Ingredients You’ll Need
The magic of the Cheesy Fried Rice Balls with Broccoli Recipe lies in its simplicity. Each ingredient plays a key role in building layers of flavor, texture, and visual appeal. From creamy cheeses to fresh broccoli and perfectly cooked rice, this list is straightforward but essential.
- Butter: Adds richness and a smooth base for sautéing aromatic onions and garlic.
- Yellow onions: Finely diced for sweetness and depth in the rice mixture.
- Fresh garlic: Minced and fragrant, bringing a subtle kick to the dish.
- Chicken broth: The flavorful liquid that cooks the rice and infuses it with savory goodness.
- Chicken bouillon cube: Enhances the broth’s taste, making every bite more savory.
- Long grain white rice: The sturdy base that holds all the flavors together and forms the rice balls.
- Broccoli: Fresh or frozen, finely diced to add texture, color, and a healthy green touch.
- Cheddar cheese: Shredded for that melty, sharp cheesy goodness inside the rice balls.
- Parmesan cheese: Grated to add a touch of nutty, salty flavor and an extra cheese layer.
- Dijon mustard: A subtle tanginess that brightens the whole mixture.
- Dried oregano, basil, parsley: A trio of herbs giving depth and a hint of earthiness.
- All-purpose flour: For dusting to help the breading stick perfectly to each rice ball.
- Italian breadcrumbs: Crispy coating that creates that perfect golden crust.
- Eggs: Beaten to bind the flour and breadcrumbs on the rice balls for frying.
- Vegetable or canola oil: For frying, ensuring a crunchy outside and tender inside.
How to Make Cheesy Fried Rice Balls with Broccoli Recipe
Step 1: Prepare the Rice and Broccoli
Start by heating butter in a heavy pot with a tight-fitting lid. Add the finely diced yellow onions and cook them gently until they soften and become translucent, about 5 minutes. Stir in the minced garlic and let it cook for 2 more minutes until fragrant. Pour in the chicken broth and drop in the chicken bouillon cube, bringing the mixture to a bubbling boil. Add the uncooked rice and ensure it is well submerged. Cover and reduce the heat to a simmer, cooking the rice until tender and the liquid is mostly absorbed—around 15 to 20 minutes. Meanwhile, steam or boil your broccoli until tender and finely dice it. This step ensures the broccoli stays bright green and adds just the right bite to the rice balls.
Step 2: Melt in the Cheeses and Season
Once the rice is cooked through, remove the pot from heat and sprinkle shredded cheddar and grated Parmesan over the hot rice without stirring. Cover again and let the cheese melt slowly for 10 minutes—this step deepens the flavor and ensures the rice isn’t sticky at the bottom of the pot. When the cheese is melted, mix in the diced broccoli, Dijon mustard, and dried herbs of oregano, basil, and parsley. Stir well to combine and then allow this mixture to cool completely before shaping.
Step 3: Form and Bread the Rice Balls
When the rice-cheese mixture is cool enough to handle, roll it into 2-inch balls. This is the fun part where the sticky, cheesy rice becomes a perfect little bite. Set your eggs, flour, and breadcrumbs in separate shallow bowls to create a simple breading station. Lightly coat each rice ball in flour first, shake off the excess, then dip into the beaten eggs, letting any extra drip off. Finally, roll it generously in Italian breadcrumbs until fully covered. Repeat this process for all the rice balls before moving on to frying.
Step 4: Fry to Golden Perfection
Heat enough vegetable or canola oil in a deep pot or fryer to cover the rice balls, aiming for 350°F. It’s crucial that the oil is hot before frying to ensure a crispy coating that holds together. Fry the rice balls in batches, gently rotating them so every side turns golden brown, about 3 minutes per batch. Remove them carefully with a slotted spoon and drain on paper towels, sprinkling a little salt while still hot. These hot, crunchy, cheesy bites are best enjoyed fresh but are also fantastic at room temperature for a party snack.
How to Serve Cheesy Fried Rice Balls with Broccoli Recipe
Garnishes
Serve your cheesy fried rice balls with a sprinkle of fresh parsley or basil for a pop of green and freshness. A dash of Parmesan on top adds a fancy touch and deepens the cheesy flavor. For an extra zing, a drizzle of a garlic aioli or a light sriracha mayo can add a creamy, spicy kick that pairs beautifully with the crispy exterior.
Side Dishes
For a balanced meal, pair this recipe with a crisp garden salad or a fresh tomato and cucumber salad dressed with lemon vinaigrette. A light soup like a clear vegetable broth or miso soup complements the richness of the fried rice balls wonderfully. Even a simple side of steamed greens enhances the meal’s wholesome vibe.
Creative Ways to Present
If you want to impress your guests, try serving these rice balls on wooden skewers for easy finger food. Another fun idea is to place each rice ball in small individual ramekins topped with a spoonful of marinara or ranch dipping sauce. Stack them on a platter surrounded by fresh herbs and colorful veggies for a vibrant, inviting display that no one can resist.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Fried Rice Balls with Broccoli Recipe keep well in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled completely before storing to prevent sogginess. When ready to eat again, reheat them for best texture and taste.
Freezing
You can freeze the shaped and breaded rice balls before frying. Arrange them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer bag. They’ll stay good for up to 2 months and can be fried straight from frozen, adding a minute or two to the frying time.
Reheating
The best way to reheat these rice balls is in an oven or air fryer at 350°F until they’re warmed through and the coating is crisp again, about 10-15 minutes. Avoid microwaving, which can make the breading soggy and the interior rubbery.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice can add nuttier flavor and extra nutrition, but it may require a longer cooking time and slightly different liquid ratio. Just make sure the rice is tender and dry enough to hold the rice balls together.
Is it necessary to use both cheddar and Parmesan cheeses?
While you could use just one type of cheese, combining cheddar and Parmesan brings both creaminess and a sharp, nutty depth that makes the filling irresistible. It’s worth using both if you want that perfect cheesy flavor balance.
Can I bake the rice balls instead of frying?
Yes, baking is a lighter alternative. Arrange the breaded rice balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 20-25 minutes until golden and crispy, turning once halfway through.
What dipping sauces go well with these rice balls?
Ranch, marinara, garlic aioli, spicy mayo, or even a tangy yogurt-based sauce all pair wonderfully with these cheesy fried rice balls. Choose based on your mood or guest preferences for maximum enjoyment.
Can I make this recipe vegetarian?
Definitely! Substitute chicken broth and bouillon with vegetable versions, and the recipe stays just as delicious. All the flavors from the cheese, herbs, and broccoli shine beautifully in this vegetarian-friendly version.
Final Thoughts
There’s something truly satisfying about the combination of crispy outside and melty, cheesy inside that makes the Cheesy Fried Rice Balls with Broccoli Recipe a standout dish. Whether you’re feeding a crowd, craving comfort food, or looking for a creative way to enjoy rice and veggies, these rice balls will quickly become a favorite. Give it a try, and I promise your kitchen will be filled with irresistible smells and happy smiles!
Print
Cheesy Fried Rice Balls with Broccoli Recipe
- Total Time: 1 hour 10 minutes
- Yield: 23 rice balls
Description
These Cheesy Fried Rice Balls are a delightful appetizer or snack featuring tender rice mixed with melted cheddar, Parmesan, and flavorful broccoli. Crispy and golden on the outside with a warm, cheesy center, they’re perfect for sharing or serving as a party treat.
Ingredients
Rice and Broccoli Mixture
- 3 tablespoons butter
- ¾ cup finely diced yellow onions
- 3 cloves fresh garlic, minced
- 2 cups chicken broth
- 1 chicken bouillon cube
- 1 cup uncooked long grain white rice
- 2 cups broccoli, fresh or frozen
- 2 ¼ cups cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Breading
- ½ cup all-purpose flour
- ¾ cup Italian breadcrumbs
- 2 large eggs, beaten
- Vegetable or canola oil, for frying (about 40 oz.)
Instructions
- Prepare the Rice and Broccoli: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the diced onions and cook until softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook an additional 2 minutes until fragrant.
- Cook the Rice: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil. Add the uncooked rice, making sure it is submerged in the liquid, and return to a boil. Cover tightly and reduce heat to a simmer. Let it simmer for 15 minutes.
- Check Rice Thoroughness: After 15 minutes, check if the liquid has mostly absorbed and rice is tender. If not, cover and simmer for another 5 minutes until fully cooked.
- Melt the Cheese: Remove the pot from heat. Sprinkle shredded cheddar and grated Parmesan evenly over the rice without stirring. Cover again and let sit for 10 minutes to allow the cheese to melt and loosen any rice stuck to the bottom.
- Cook and Prepare Broccoli: While the cheese melts, boil broccoli for 3-5 minutes or steam for 5-7 minutes until tender but still crisp. Drain well and finely dice the broccoli.
- Combine Ingredients: Stir the diced broccoli, Dijon mustard, dried oregano, basil, and parsley into the rice and cheese mixture. Mix thoroughly and let the whole mixture cool completely.
- Form Rice Balls: Once cool, shape the mixture into 2-inch balls using your hands. Cover with plastic wrap and refrigerate to set while preparing the breading stations.
- Prepare Breading Stations: Place flour in one bowl or tray, beaten eggs in another, and Italian breadcrumbs in a third.
- Bread the Rice Balls: Coat each rice ball first in flour, shaking off any excess. Then dip into the beaten eggs, letting any extra drip off before rolling in breadcrumbs to coat evenly. Finish breading all rice balls before frying.
- Fry the Rice Balls: Heat vegetable or canola oil in a deep pot or deep fryer to 350°F (175°C). Carefully fry the rice balls in batches for about 3 minutes each or until they turn golden brown. Rotate gently during frying for even color.
- Drain and Serve: Use a slotted spoon to remove the fried rice balls and place them on paper towels to drain excess oil. Sprinkle lightly with salt while hot. Serve warm with ranch dressing or your favorite dipping sauce and enjoy!
Notes
- Use long grain white rice for the best texture; jasmine or basmati can be substituted if preferred.
- Allowing the rice balls to cool completely before breading helps them maintain shape during frying.
- Ensure the oil is fully heated to 350°F before frying to prevent the breading from falling off.
- Leftover rice balls can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
- For a vegetarian version, substitute vegetable broth and omit chicken bouillon.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
