Printed August 31, 2026
Fried Rice Arancini with Vegetable Scrap Broth Reduction
When fried rice gets a second life as Italian-style rice balls, magic happens. That jar of vegetable scraps in your freezer finally has a purpose as an intensely flavored glaze.
Ingredients
- 3 cups cold fried rice (any variety)
- 1/2 cup mozzarella, diced small
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup flour
- Vegetable scraps (onion skins, carrot peels, celery leaves, herb stems)
- 3 cups water
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Oil for frying
- Salt to taste
Preparation
Fried rice and arancini share DNA—both are vehicles for using up ingredients that need a home. This fusion creates something entirely new while wasting absolutely nothing.
Make the Scrap Broth
Place vegetable scraps in a pot with water. Simmer for 45 minutes, then strain. Reduce the liquid over high heat until you have about 1/2 cup of intensely flavored broth. Stir in soy sauce and honey. This is your glaze.
Form the Arancini
- Take 2 tablespoons of fried rice and flatten in your palm.
- Place a cube of mozzarella in the center.
- Wrap rice around cheese and roll into a tight ball.
- Repeat with remaining rice.
- Set up a breading station: flour, beaten eggs, panko.
- Roll each ball through flour, then egg, then panko.
- Chill for 15 minutes to help coating adhere.
Fry and Glaze
Heat 2 inches of oil to 350°F. Fry arancini in batches until deep golden, about 3-4 minutes. Drain on paper towels.
Brush warm arancini with the vegetable scrap glaze. The shiny coating adds a final layer of flavor that ties everything together. Serve immediately while the exterior shatters and the cheese stretches.
