Leftover Stir-Fry Arancini

Name: Leftover Stir-Fry Arancini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 5 to 6 servings
Ingredients: 1 to 2 cups leftover rice; 1 cup leftover stir-fry; 1 large egg; 1 cup panko; 2 tablespoons olive oil; 1/4 cup soy sauce; 4 tablespoons balsamic vinegar

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A marriage of two cuisines, this dish uses leftover stir-fry and rice to make arancini, a Sicilian specialty typically made with leftover risotto. Panko, a Japanese-style breadcrumb that is particularly light and crisp, gives these addictive bites their wonderfully crunchy crust.

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 5 to 6 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 5 to 6 servings

Ingredients

Rice Balls:

1 to 2 cups leftover rice

1 cup leftover stir-fry

1 large egg

1 cup panko

2 tablespoons olive oil

Dipping Sauce:

1/4 cup soy sauce

4 tablespoons balsamic vinegar

Directions

Place the cold rice in a bowl. Drain or pat your cold stir-fry to get as much of the sauce off as possible. (We like to use Orange Chicken.) Chop up the stir-fry into small pieces. There can be a mixture of rice and veggies. Add it to the bowl of rice. Crack an egg over the top and stir everything together.
Now it's time to get messy. Get your hands in the bowl and roll little balls of your mixture. When you have a small ball, roll to completely coat in the panko.
Heat up the oil in a pan and fry the balls until crispy.
In another small saucepan, mix the soy sauce and vinegar. Simmer on low for 15 minutes. Serve the arancini with the dipping sauce.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.