KimChi Fried Rice Balls

So I was doing a little website maintenance, and realized I never posted this recipe here! It was just living on my YouTube channel, all alone, without it’s vegan recipe brothers and sisters.

Welcome home, Flaming Kimchi Balls.

KimChi Fried Rice Balls
Prep time
Cook time
Total time
These arancini style kimchi fried rice balls are a tasty firestorm. Spicy fried rice coated in Panko and deep fried with a gooey, melting cheese center. Topped with gochujang aioli awesome sauce.
Cuisine: Korean
Serves: 20 balls
  • For the Fried Rice
  • 6 cups cooked jasmine rice (cooled)
  • 1 cup dried shiitakes (soak in hot water for 1 hour,drain and squeeze excess liquid,chop)
  • 1 small onion,diced
  • 2 ribs celery,chopped
  • 2 small carrots,chopped
  • ¾ cup frozen green peas
  • ¾ cup frozen corn
  • 1 cup wonbok kimchi,chopped
  • 1 cup kimchi,puréed
  • 2T shoyu or coconut aminos or vegan "oyster" sauce
  • For the Balls
  • 1 package Daiya jalapeño garlic Havarti style cheese (cut into ½ inch cubes)
  • 1 cup all purpose flour
  • 1½ cup prepared Vegg
  • 2 cups panko flakes
  • vegetable oil for frying
  • For the Sauce
  • 2T gochujang (or your favorite hot sauce)
  • ¾ cup vegan mayo
  • 1T agave nectar
  • 1T rice vinegar
  1. For the Fried Rice
  2. Cook,cool and refrigerate jasmine rice for 30 minutes. Heat 2 tablespoons coconut oil over med-high heat in a large,non-stick green pan. Add carrots,onion,celery, stir for 1 minute. Add shiitakes,peas and corn,cook for 1 minute. Mix in cold rice, then add kimchi puree. Once rice is well coated, toss in chopped kimchi. Season to taste with shoyu, coconut aminos or vegan oyster sauce. Do not make it overly salty or it will be overpowering when you add the cheese.Cool and refrigerate the fried rice for 1 hour before forming into balls.
  3. For the Balls
  4. Moisten your hands with water to prevent the rice from sticking to your fingers. Form 2 inch balls with the cooled fried rice. Press your thumb into the center and place a cube of cheese in the middle. Cover with more rice. Do not make them too big or the cheese will not melt when they are fried. Dredge in flour,dip in the Vegg, roll in panko. Wash your hands and press more panko onto the balls and reshape so they are compact. Make sure they are not moist to the touch. (Please see video for technique)Refrigerate for at least 30 minutes before frying. Fry 3 balls at a time for 5 minutes, turning the balls to make sure they are evenly browned. Remove from oil and drain on a rack. Serve immediately with sauce.
  5. For the Sauce
  6. Mix all ingredients until smooth in a small bowl. Serve with fried rice balls.


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  1. I don’t know if I could stop myself from eating just the fried rice long enough to make the balls. Sounds soo yummm! LOLOL.

  2. Do you think it would work to stray the balls with oil and bake them in the oven? These look so delicious!

    • HI Brooke! No, these really need to be fried or it’s not worth the time to make it. Baking won’t get the outside crisp enough. These are a “once in awhile” food, as it’s obviously not healthy 🙂 But TOTALLY delicious

  3. These look great! I spent last summer in Italy and was always afraid to try the arancini for what may have been lurking inside.

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