Got leftover rice hanging out in your fridge? Don’t toss it—transform it! These crispy rice balls are golden on the outside, soft and savory on the inside, and perfect for dipping, snacking, or impressing your friends with minimal effort. Whether you’re using plain rice or something already seasoned, this is the ultimate rice glow-up.

1. Prep the Rice Mixture:
   In a large bowl, mix together the cold rice, shredded cheese, green onions (if using), egg, garlic powder, pepper, and salt. Stir until the mixture is sticky and holds together. If it feels too loose, add a tablespoon or two of breadcrumbs to bind.
2. Form the Balls:
   Scoop about 2 tablespoons of the mixture and roll into balls about the size of a golf ball. You should get around 10–12 rice balls depending on size.
3. Coat the Balls:
   Roll each rice ball in breadcrumbs or crushed crackers to coat the outside.
4. Cook Them:
   Air Fryer:
   • Preheat to 375°F (190°C).
   • Lightly spray the rice balls with oil and place them in a single layer in the basket.
   • Air fry for 10–12 minutes, flipping halfway, until golden and crispy.

   Pan Fry:

   • Heat a thin layer of oil in a skillet over medium heat.
   • Fry the rice balls for 2–3 minutes per side until golden brown all around.
   • Drain on paper towels.

   Oven (for a big batch):

   • Preheat to 400°F (200°C).
   • Place rice balls on a greased or lined baking sheet.
   • Bake for 15–18 minutes, flipping once, until crisp and heated through.
5. Serve It Up:
   Let them cool slightly, then serve with dipping sauces like spicy mayo, soy sauce, marinara, ranch, or sweet chili sauce.

• Stuff it: Add a cube of cheese or a bit of cooked meat in the center before rolling for a fun surprise.
• Make it spicy: Add chopped jalapeños or a squirt of sriracha to the mix.
• No egg? Try mashed potatoes or a spoonful of mayo as a binder instead.
• Rice too dry? Add a splash of water or broth to soften it before mixing.