Leftover Rice Balls

Do you have a ton of leftover rice? These rice balls with leftover rice are a great leftover recipe and come together super quick. These are perfect for lunchboxes, as finger food, as an appetizer, or a snack.

Unless I’m craving easy vegan fried rice, these leftover rice balls are absolutely my go-to. Keep reading to learn how to make rice balls with leftover rice!

What rice should I use in this leftover rice balls recipe?

I use brown rice in this recipe. Brown rice is a whole grain, is rich in magnesium, and has a lower glycemic index than white rice. But honestly, white rice works and tastes great, too.

Try to use short-grain or medium-grain rice in this leftover rice balls recipe as these varieties are stickier than long-grain rice.

You can also use frozen cooked rice! Just thaw it in the microwave for a few minutes until warm to the touch.

How long can you keep vegan rice balls?

I would recommend consuming these vegan rice balls within 24 hours or wrapping them in film wrap and storing them in the fridge up to 2 days.

If you store them in a container that is not air-tight they will dry up a little bit and lose their chewiness.

If you make these adorable leftover rice balls be sure to leave a comment, rate this recipe, and tag us on Instagram so we can feature you. We love seeing all your photos of our recipe recreations!

Let’s keep in touch – make sure to follow us over on TikTok and Instagram! We’d love to connect with you there.

We are a group of plant-based dietitians who offer nutrition consultations across Canada and the US. Click here to book a free discovery call with one of our vegan dietitians!

Print Recipe

Author: Alyssa Fontaine, RD Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Ingredients

¹⁄₂ cup leftover brown rice, refrigerated
1 tbsp water, or more if necessary
¹⁄₂ tbsp extra-virgin olive oil
1 tbsp low-sodium soy sauce
2 tsp maple syrup
1 tsp sriracha

Instructions

In a blender, add rice and water and blend until well combined. It should be a thick consistency. Add water gradually and check the consistency every time. Add more water if needed. You will need a good blender.
Form ¾ - 1” rice balls with the mixture, using your hands to form them.
Heat olive oil over medium-high heat in a non-stick pan and add rice balls, cooking until golden brown. Stir occasionally so they don’t stick to the pan.
In a small bowl, combine maple syrup, chili oil and soy sauce. Lower heat to low-medium heat and add the sauce to the pan with rice balls and cook for 1-2 minutes more.
Remove from the pan and serve with stir-fried veggies and tofu, if desired.

Nutrition Facts

Amount Per Serving
Calories 194kcal

% Daily Value *
Total Fat 7.6g12%
Sodium 358mg15%
Potassium 130mg4%
Total Carbohydrate 28.4g10%
Dietary Fiber 1.9g8%
Sugars 4.5g
Protein 3g6%