Save These Thai Peanut Fried Rice Balls are that crunchy flavorful appetizer I keep coming back to whenever friends are over. The outside turns irresistibly crisp while the inside stays herby and fragrant with creamy peanut sauce in every bite. This is my favorite kind of party snack—it disappears quickly and always gets recipe requests.
The first time I made these was for a casual game night and they disappeared faster than anything else on the table. Now it is pretty much expected anytime I host a gathering and the tangy sauce is always a hit.
Ingredients
- Jasmine rice: Cooked and cooled for best texture and supports shaping
- Carrot: Grated for bright color and extra sweetness
- Scallions: Finely chopped to add mild bite and contrast
- Cilantro: Chopped fresh to bring a classic Thai aroma
- Roasted peanuts: Chopped for crunchiness and depth
- Soy sauce: For rich umami notes and saltiness
- Lime juice: Freshly squeezed keeps things zesty
- Sriracha: For heat optional but gives a gentle kick
- Salt: To enhance all flavors evenly
- Black pepper: For subtle warmth
- All-purpose flour: To seal the surface in the breading
- Large eggs: Beaten to bind the breading
- Panko breadcrumbs: Create the crispiest golden coating
- Vegetable oil: High-heat neutral oil makes frying results light
- Peanut butter: Creamy for a lush base in the dipping sauce
- Rice vinegar: A touch of acidity balances richness
- Honey or maple syrup: Brings subtle sweetness to the sauce
- Fresh ginger: Grated for spicy freshness
- Garlic clove: Minced packs extra depth
- Hot water: To thin the sauce into dippable perfection
Instructions
- Mix the Filling:
- In a large bowl blend cooled jasmine rice carrot scallions cilantro and chopped peanuts with soy sauce lime juice sriracha salt and pepper. Work the mixture well with a spatula or your hands to evenly distribute flavors and help it stick together.
- Shape the Rice Balls:
- Wet your hands just enough so the mixture doesn’t stick. Scoop a heaping tablespoonful and gently squeeze and roll into 1 and a half inch sized balls. Chill them while you set up your breading station.
- Set Up Breading Station:
- Prepare three shallow bowls. Place flour in the first. Pour beaten eggs in the second. Fill the third with panko. Keep them lined up for an assembly line to keep things tidy.
- Bread the Balls:
- Roll each ball lightly in flour to absorb excess moisture. Dunk into the beaten egg turning to coat. Next press each ball into panko and gently pat so every surface gets covered.
- Heat the Oil:
- Pour about one inch of vegetable oil into a deep skillet or heavy saucepan and set over medium heat. Let it reach 350 degrees Fahrenheit. Use a thermometer if you have one for best results.
- Fry the Rice Balls:
- Once the oil is hot add a few rice balls at a time. Do not crowd the pan. Let them fry for about three to four minutes turning so all sides become an even golden brown. Lift out with a slotted spoon and set on paper towels to drain.
- Make the Peanut Sauce:
- In a bowl whisk together peanut butter soy sauce rice vinegar honey ginger and garlic. Drizzle in a bit of hot water while stirring until you have a smooth pourable sauce.
- Serve:
- Arrange the rice balls on a platter while they are still warm. Serve with the peanut sauce on the side for dipping. Garnish with more cilantro or fresh lime wedges if you want some color.
Save Peanut butter is my secret star here. I have vivid memories of chasing my brother around the kitchen with the first batch while we argued over who got to scrape the last bit of sauce. The sauce alone is now a staple for spring rolls and grilled veggie skewers.
Storage Tips
These fried rice balls can be cooled and stored in the fridge for up to three days. Reheat them in a 350 degree oven for 8 minutes until re-crisped. Keep the sauce separately in a sealed container for up to five days and stir it before serving.
Ingredient Substitutions
You can swap cilantro for fresh basil or mint in a pinch and if you are out of panko try crushed rice crackers for gluten free crunch. Sunflower seed butter is an easy substitute if you need this nut free just thin it like you would the peanut butter.
Serving Suggestions
Serve these on a big platter with cucumber ribbons fresh herbs and extra lime for brightness. I sometimes make mini versions for bento lunches or add them to a salad of leafy greens for a meal that is not fussy but still feels special.
Cultural and Seasonal Adaptations
Similar rice balls are found at street food stalls throughout Southeast Asia but putting them in a crunchy panko jacket and pairing with this particular style of peanut sauce is something I started doing for fusion potlucks. You can add minced red chili or shredded green papaya in summer for extra bite Try baking instead of frying for a lighter option when it is too hot to stand over a stove For parties in cooler months keep the cooked rice balls on a sheet tray in a 200 degree oven so they stay crisp during the whole celebration
Save There is something joyful about sharing a big platter of these snacks as soon as they come out of the fryer. Friends love making them as a group activity because assembling the rice balls is relaxing and everyone gets involved.
Recipe Guide
- → How do you keep rice balls from falling apart during frying?
Ensure the rice is cooled and sticky, shape firmly, and coat evenly in flour, egg, and panko. Avoid overcrowding the pan when frying.
- → Can these rice balls be prepared ahead of time?
Yes, shape and bread the rice balls in advance. Refrigerate, then fry just before serving for maximum crispiness.
- → Is there a baked alternative for frying?
Absolutely. Arrange coated balls on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, turning once, until golden.
- → What’s a good dipping alternative to peanut sauce?
Try sunflower seed butter for peanut-free needs or serve with sweet chili, soy ginger, or sriracha mayo for a twist.
- → What can be served alongside these rice balls?
Pair with cucumber slices, lime wedges, or a crisp slaw to complement flavors and add refreshing balance.
- → How can I make this vegan?
Use a flax egg in place of eggs and opt for maple syrup in the sauce to suit a vegan diet.