Bacon, Egg, and Cheese Rice Balls
Crispy, golden brown rice balls bursting with savory flavors of bacon, egg, and cheese, perfect for brunch or snacks.
Ingredients
Main Ingredients
- 1 8-oz package APPLEGATE NATURALS® SUNDAY BACON® Can use any variety of bacon.
- 1 cube BOU Chicken Bouillon Cube
- 1 ⅓ cups water
- 1 7-oz package Garlic Herb RightRice Can substitute with any rice.
- 4 large eggs, divided
- 1 cup shredded sharp cheddar cheese Or substitute with your favorite cheese.
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs Consider gluten-free breadcrumbs for dietary restrictions.
Instructions
Preparation
- Cook the bacon according to the package instructions until crispy. Transfer it to a paper towel-lined plate to drain. Once cool, chop into small pieces.
- In a saucepan, combine the bouillon cube and water and bring it to a boil. Stir in the RightRice, cover, and remove from heat. Let it sit for 12 minutes.
- Lightly beat 2 of the eggs and mix them into the cooked rice with chopped bacon and shredded cheese. Mix well.
- Transfer the mixture to the fridge for about 20 minutes to firm up.
Breading and Frying
- Set out 2 shallow bowls—one for flour and one for breadcrumbs. Crack the remaining eggs into a third bowl and beat lightly.
- Scoop out some of the rice mixture, roll it into a 2-inch ball, and dredge it in the flour, followed by the egg, and then in the breadcrumbs. Repeat for all the mixture.
- Heat oil in a medium saucepan over moderately high heat. The oil is ready when a piece of bread dipped in it starts bubbling immediately.
- Fry the rice balls in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes or until golden brown on all sides. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
Notes
Serve warm with dipping sauces like spicy mayo or ketchup. They pair well with salads or brunch items.