Leftover Chinese Food Arancini
- Level: Easy
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 48
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 613
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
Rice Balls:
1 to 2 cups leftover rice
1 cup leftover stir-fry
1 large egg
1 cup panko
2 tablespoons olive oil
Dipping Sauce:
1/4 cup soy sauce
4 tablespoons balsamic vinegar
Directions
- Place the cold rice in a bowl. Drain or pat your cold stir-fry to get as much of the sauce off as possible. (We like to use Orange Chicken.) Chop up the stir-fry into small pieces. There can be a mixture of rice and veggies. Add it to the bowl of rice. Crack an egg over the top and stir everything together.
- Now it's time to get messy. Get your hands in the bowl and roll little balls of your mixture. When you have a small ball, roll to completely coat in the panko.
- Heat up the oil in a pan and fry the balls until crispy.
- In another small saucepan, mix the soy sauce and vinegar. Simmer on low for 15 minutes. Serve the arancini with the dipping sauce.