Printed July 28, 2026
Fried Rice Ball Soup with Ginger-Sesame Broth
Leftover fried rice meets Italian arancini meets Korean comfort soup in this genre-defying bowl. Crispy on the outside, tender within, floating in an aromatic broth that ties everything together.
Ingredients
- 3 cups leftover fried rice (any variety)
- 1/2 cup panko breadcrumbs
- 1/4 cup flour
- 2 eggs, beaten
- Oil for deep frying
- 6 cups chicken or vegetable stock
- 3-inch piece fresh ginger, sliced
- 4 cloves garlic, smashed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cups baby spinach or bok choy
- 4 green onions, sliced
- 2 tablespoons toasted sesame seeds
- Chili oil for serving
Preparation
Fried rice rarely improves with reheating—it dries out, the vegetables turn mushy, and whatever magic it had fresh from the wok disappears. But compacted into balls, breaded, and fried until crackling, then floated in a ginger-spiked broth? That's not reheating. That's reinvention.
Form the Rice Balls
- If your fried rice is very dry, sprinkle it with a tablespoon or two of water and microwave for 30 seconds to soften slightly. You want it pliable enough to form balls.
- Take about 1/4 cup of fried rice and pack it tightly in your hands, forming a ball about the size of a golf ball or slightly larger. The key is to compress it firmly so it holds together during frying. Repeat with remaining rice.
- Set up a breading station: flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Roll each rice ball first in flour, then dip in egg, then coat thoroughly in panko. Place on a plate and refrigerate for at least 20 minutes to help the coating adhere.
Prepare the Broth
- While the rice balls chill, bring the stock to a simmer in a large pot with the sliced ginger and smashed garlic. Let it simmer gently for 15 minutes to infuse the flavors.
- Strain out and discard the ginger and garlic. Return the broth to the pot and stir in soy sauce, sesame oil, and rice vinegar. Keep warm on low heat.
Fry the Rice Balls
- Heat 3 inches of oil in a deep pot or wok to 350°F (175°C).
- Fry the rice balls in batches, turning occasionally, until golden brown and crispy all over, about 4-5 minutes per batch. Don't overcrowd the pot.
- Drain on paper towels.
Assemble the Soup
- Just before serving, add the baby spinach or bok choy to the hot broth and stir until just wilted, about 1 minute.
- Ladle the broth and greens into wide bowls. Place 2-3 fried rice balls in each bowl.
- Garnish with sliced green onions and toasted sesame seeds. Serve with chili oil on the side for those who want heat.
The Experience
The rice balls will gradually absorb the broth as they sit, creating layers of texture—from the still-crispy exterior to the softening interior. Some prefer to eat them quickly while they're crunchy; others like to let them soak and become more unified with the soup. There's no wrong way.
