California Farm Fried Rice Ball Snacks Recipe by Hobby Horseman
Cooking Instructions 15 with cooked rice, 75 min with dry, 15 min fry 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 bottom of 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. 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, one cup for 16 balls. In saucepan, dissolve pepper paste in rice vinegar, add sugar, add 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. 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. 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 bottom of 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. 2 Medium Heat onion powder and garlic powder in bottom of 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. Roll balls through bread crumbs. 3 Make about 16 egg size rice balls, press rice together to make solid balls. 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. 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, one cup for 16 balls. In saucepan, dissolve pepper paste in rice vinegar, add sugar, add 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. 5 Make a teaspoon of glaze per riceball, one cup for 16 balls. In saucepan, dissolve pepper paste in rice vinegar, add sugar, add 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ritzy Cheddar Chicken Strawberry and banana smoothies Tavern Chowder Hawaiian Cheesecake for a Crowd Sushi bake Ritzy Cheddar Chicken Strawberry and banana smoothies Tavern Chowder Hawaiian Cheesecake for a Crowd Sushi bake Swiss Meringue Buttercream Turkey Thai curry meatballs with pasta 10 minutes snack--Aromatic flavorful tasty cauliflower methu vadai Butter chicken roast Egg with vegetables AVOCADO EGG TOAST. Lemon Rice In 10 Minutes Avocado 🥑 mayonnaise toast Veg.Handva in 10 minutes Carrot fenugreek paratha Swiss Meringue Buttercream Turkey Thai curry meatballs with pasta 10 minutes snack--Aromatic flavorful tasty cauliflower methu vadai Butter chicken roast Egg with vegetables AVOCADO EGG TOAST. Lemon Rice In 10 Minutes Avocado 🥑 mayonnaise toast Veg.Handva in 10 minutes Carrot fenugreek paratha