Kimchi Fried Rice Arancini Recipe

How to make it

1. Heat butter in a skillet over medium heat. Add the chopped kimchi and sauté 2–3 minutes until lightly caramelized. Add the cooked rice and break up clumps with a spatula. Stir in Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Chili Garlic Sauce, and kimchi juice. Cook 1–2 minutes, stirring constantly, until coated and aromatic. Transfer to a bowl and let cool completely.
2. Once the rice is fully cooled, mix in 1 beaten egg until evenly incorporated. This helps the arancini hold together when shaped and fried.
3. Scoop about 2 Tbsp of the rice mixture and flatten into a disk in your hand. Place 1 Tbsp shredded mozzarella in the center, top with another 2 Tbsp rice, and shape into a tight ball, pressing with your palms so it’s compact.
4. In one bowl, combine flour with ½ tsp salt. In a second bowl, add the beaten eggs. In a third bowl, combine panko with the remaining ½ tsp salt. Dredge each rice ball in flour, dip in egg, then roll in panko, pressing lightly so the crumbs adhere.

5. Heat neutral oil to 350°F in a deep pan. Fry arancini in batches for 2–3 minutes or until deeply golden and crisp. Transfer to a wire rack and lightly season with salt. Top each arancini with Lee Kum Kee Sriracha Mayo, then garnish with black sesame seeds and sliced green onion. Serve immediately with extra Sriracha Mayo for dipping.

    

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