Foreword

There is a big difference between fried kimchi rice balls and kimchi fried rice. This dish itself uses sesame oil and is fried, so the rice becomes fragrant. It's crispy and waxy on the inside, and because of the mozzarella cheese, it can be pulled out into strands.

Ingredients

Main ingredients: 150g leftover rice, 60g spicy cabbage;

Accessory ingredients: appropriate amount of oil, appropriate amount of salt

Fried kimchi Rice balls

1

Cut kimchi into dices, drain water, dice green onions and mozzarella cheese, beat eggs and set aside.

2

Put leftover rice, chopped kimchi, green onions, mozzarella cheese, 1/3 flour, and 1/3 eggs into a container.

3

Add salt, pepper, and sesame oil and mix well.

4

Use your hands to organize the mixed rice into small rectangular rice balls.

5

Coat the rice balls with flour,

6

Coat them with egg liquid and bread crumbs to make the dough.

7

Put the rice balls into the oil pan after resting for a while

8

Fry until golden brown, remove and drain the oil , put into a dish.

Tips

1. When mixing rice and other ingredients, do not add too much egg liquid, otherwise the rice balls will not be shaped well.

2. Try to make the rice balls as small as possible. If they are too big, the outside will be fried easily and the inside will be undercooked.

3. There will be some black bread crumbs in the oil used to fry the rice balls. Filter them through a strainer and keep them.