Sriracha Bacon Fried Rice Balls

• Meat

  • 5 strips Bacon, cooked and crumbled

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Ranch dressing
  • 1 2/3 tbsp Sriracha

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 2 cups Panko

• Dairy

  • 1 cup Cheddar cheese

• Frozen

  • 1 pint Vegetable fried rice

• Liquids

  • 1/2 cup Water

Found on sharedappetite.com

Description

Ingredients

• 1 pint (approximately 3 cups) vegetable fried rice
• 2 eggs
• 5 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 tablespoon plus 2 teaspoons Sriracha, divided
• ¼ cup all purpose flour
• ½ cup water
• 2 cups Panko
• Kosher salt
• ½ cup Ranch dressing
• Vegetable oil, for frying

Directions

• In a medium mixing bowl, combine fried rice, eggs, bacon, cheddar cheese, and 1 tablespoon sriracha (or more, to taste). Chill for 2 hours (or freeze for about 20 to 30 minutes).
• Carefully roll mixture into 1 diameter balls, and place on a parchment lined baking sheet. The balls will feel very loose and fragile. Freeze for 30 minutes, or until solid.
• Whisk ¼ cup flour with ¼ cup water in a small bowl. Once smooth, whisk in remaining ¼ cup water to make a slurry. Place panko in a medium bowl and season with Kosher salt. Working quickly, dip each rice ball in the flour-water slurry, and then fully coat in panko crumbs. Place back on parchment lined baking sheet and freeze 30 more minutes, or until ready to fry.
• Meanwhile, combine ranch dressing with 2 teaspoons Sriracha (or more to taste) in a small bowl. Refrigerate until ready to serve.
• In a large skillet, pour enough oil to reach ½ way up the rice balls. Heat over medium/medium-high heat until a deep-frying thermometer reaches 350° F. Fry the rice balls, in batches, for about 2 minutes per side, until golden brown. Drain on paper towels, sprinkle with Kosher salt, and devour.