Kimchi Fried Rice Balls

Name: Kimchi Fried Rice Balls
Ingredients: 1 1/2 cups sushi rice cooked, sticky rice; 1/2 cup canadian bacon cubed, or pancetta; 1/2 cup kimchi chopped, + kimchi juice; 1/4 cup scallions chopped; 1 tablespoon soy sauce; 1 teaspoon gochujang; 1 teaspoon sesame oil; 3 eggs; 1 cup all purpose flour; 1 cup panko; vegetable oil

11 ingredients

11 steps

Ingredients

1 1/2 cups sushi rice cooked, sticky rice
1/2 cup canadian bacon cubed, or pancetta
1/2 cup kimchi chopped, + kimchi juice
1/4 cup scallions chopped
1 tablespoon soy sauce
1 teaspoon gochujang
1 teaspoon sesame oil
3 eggs
1 cup all purpose flour
1 cup panko
vegetable oil

Directions

1

Cube Canadian bacon into small squares and saute in frying pan on medium heat for 3 minutes until browned
2

Add chopped kimchi and kimchi juices into pan and saute for another 2 minutes until fragrant
3

Add cooked rice (completely cool rice before adding or use refrigerated left over rice) into pan and mix to remove any lumps. Then add Gochujang, soy sauce, sesame oil, scallions and mix together until fully combined
4

Remove pan from heat and let cool for 10 minutes.
5

Whisk 1 egg and pour over fried rice and mix together to act as binding agent
6

Create breading station - flour, whisk 2 eggs, panko
7

Wash hands then spoon fried rice mixture into hands to create 2-3 inch diameter balls. Squeeze rice together to firmly compact into round ball
8

Coat in flour, then egg wash, then panko crumbs. Repeat.
9

Heat vegetable oil to 375 degrees
10

Carefully place several rice balls into oil for 3 minutes until golden brown. Remove with slotted spoon and place on cooling rack or paper towels
11

Serve with Sriracha crema!