Cook Delicious with Recipe California Farm Fried Rice Ball Snacks Simple for Everyday

Ingredients for California Farm Fried Rice Ball Snacks

1. Make perfect rice
2. 1 cup dry rice to make 2 cups cooked rice
3. 1/4 Tsp turmeric
4. 1 Tsp sweet soy sauce
5. 1 tbs dry shredded coconut
6. 2 cups cold water
7. Fry rice with flavorings
8. 2 cups fluffy cold cooked rice, 32 tablespoons
9. 1 Tbs peanut oil
10. 16 heaping teaspoons, your choice of cooked or baked filling, shredded chicken, shredded beef, shredded lamb, shredded pork, or ground, flaked fish, diced tofu or diced omelette
11. 1 Tsp onion powder
12. 1 Tsp garlic powder
13. Fry riceballs
14. Enough oil to float riceballs
15. Make the mild glaze, half a cup, for 8 balls:
16. 3 Tbs Gochujang paste
17. 1/2 cup Rice vinegar
18. 1/2 cup Brown sugar
19. 1 Tbs Corn starch
20. 1 Tbs ginger powder
21. Make the spicy glaze, half a cup, for 8 balls:
22. 3 Tbs Sambal oelek pepper paste
23. 1/2 cup Rice vinegar
24. 1/2 cup Sweet thick soy sauce
25. 1 Tbs Corn starch
26. 1 Tbs ginger powder
27. Equipment: saucepan with lid, wok

Cooking Instructions for making California Farm Fried Rice Ball Snacks

1

Cook the rice. In saucepan, add shredded coconut, soy sauce and turmeric with dry rice, cover with cold water, stir once, bring to rolling boil, turn heat off, lid on, steep one hour. Rice will be perfect, creamy, fluffy and cooled. Wipe saucepan clean.

2

Medium Heat onion powder and garlic powder in oil in skillet or wok, stirfry cooked rice with 16 Tsp filling of precooked choice like ground beef till fragrant, and crust develops. Cool. When cooled, stir enough beaten egg through the mix till sticky. Wipe skillet or wok clean.

3

Make about 16 egg size rice balls, press rice together to make solid balls. Wet hands to keep rice from sticking to hands. Roll balls through bread crumbs.

4

Heat enough oil so that rice balls float, 350F degrees, deepfry 4 at a time, few minutes each side till golden. Filter oil for reuse. Drain rice balls on paper towel.

5

Make a teaspoon of glaze per riceball, half a cup for 16 balls. In saucepan, dissolve pepper paste in rice vinegar, add sugar or soy, add ginger, add cornstarch, stir, bring to boil, simmer till thick glaze. Brush top of each riceball with pepper glaze. Serve warm or cold. Extra gochujang glaze can be used for dipping. Enjoy.