Preparation

When your leftover fried rice meets the Italian concept of arancini, something wonderful happens. These aren't traditional by any stretch—they're better, combining the umami depth of soy-seasoned rice with the molten cheese pull of a perfect arancino.

Making the Balls

1. Place the leftover fried rice in a large bowl. If it's very cold and clumpy, microwave briefly to make it pliable.
2. Add half the beaten egg and the Parmesan cheese to the rice, mixing well to create a sticky mixture that holds together.
3. Take about 3 tablespoons of the rice mixture, flatten it in your palm, place a mozzarella cube in the center, then wrap the rice around it completely, forming a ball about 2 inches in diameter.
4. Repeat with remaining rice and cheese. You should get about 12-14 balls.
5. Set up a breading station: flour in one bowl, remaining beaten egg in another, and panko in a third.
6. Roll each ball first in flour, then egg, then panko, ensuring complete coverage. For extra crunch, double-coat by dipping in egg and panko again.
7. Heat oil to 350°F in a deep pot. Fry the balls in batches for 3-4 minutes until deep golden brown.
8. Drain on paper towels and serve immediately with sweet chili sauce, garnished with sliced scallions.

The beauty here is that any style of fried rice works—kimchi fried rice makes exceptionally spicy arancini, while pineapple fried rice creates a sweet-savory surprise.