Veggie Rice Balls
These Veggie Rice Balls are crispy on the outside, soft on the inside, and packed with colorful vegetables and savory flavor. Made with leftover rice and simple pantry ingredients, they’re a budget-friendly vegetarian snack, appetizer, or light meal that’s perfect for meal prep or family dinners.
Ingredients
- 3 cups cooked rice preferably day-old and cold
- 1 cup finely chopped carrots
- ½ cup finely chopped bell peppers
- ½ cup finely chopped zucchini squeezed dry
- ¼ cup finely chopped green onions
- 2 large eggs
- ½ cup shredded mozzarella or cheddar cheese optional
- ½ cup breadcrumbs plus extra if needed
- Seasonings:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning optional
Instructions
- Step 1: Prep Ingredients
- Ensure rice is fully cooled and not freshly cooked.
- Finely chop vegetables.
- Squeeze excess moisture from zucchini using paper towels.
- Step 2: Mix the Mixture
- In a large bowl, combine rice, chopped vegetables, and green onions.
- Add eggs, shredded cheese (if using), breadcrumbs, and seasonings.
- Mix thoroughly until evenly combined.
- The mixture should hold together when pressed. If too loose, add more breadcrumbs 1 tablespoon at a time.
- Step 3: Shape the Rice Balls
- Scoop about 2 tablespoons of mixture.
- Roll firmly into compact balls.
- Place on a parchment-lined baking sheet.
- Cooking Methods
- Option 1: Baked
- Preheat oven to 400°F (200°C).
- Lightly spray rice balls with cooking spray.
- Bake for 20–25 minutes, turning halfway through, until golden and firm.
- Option 2: Pan-Fried
- Heat 2–3 tablespoons oil in a skillet over medium heat.
- Cook rice balls 3–4 minutes per side until golden brown.
- Transfer to a paper towel-lined plate.
Notes
- Use day-old rice for best structure.
- Chop vegetables finely for even texture.
- Avoid overcrowding the pan when frying.
- If mixture is too wet, add more breadcrumbs.
- If too dry, add an extra egg or small splash of milk.