Ingredients:
- 6 large eggs (for boiling)
- Cooked Short-Grain Rice (cold/day-old), 3 cups
- Grated Parmesan or Nutritional Yeast, 1/4 cup
- Finely Chopped Scallions (Green parts only), 2 tbsp
- Soy Sauce (or Tamari), 1 tbsp
- Garlic Powder, 1/2 tsp
- Black Pepper, 1/4 tsp
- All-Purpose Flour, 1/2 cup (for breading)
- Large Eggs, 2 (for beating/coating)
- Panko Breadcrumbs, 1 1/2 cups (for coating)
- Neutral Oil (e.g., Canola, Vegetable), 2–3 inches deep (for frying)
Instructions:
- Gently lower 6 eggs into boiling water. Boil for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer eggs to an ice bath to stop cooking. Cool completely, then carefully peel and set aside.
- In a large bowl, combine the cold rice, Parmesan (or nutritional yeast), scallions, soy sauce, garlic powder, and black pepper. Using damp hands, mix thoroughly until everything is evenly distributed and the mixture is tacky.
- Set up your breading station: Dish 1 (Flour), Dish 2 (Beaten Eggs), Dish 3 (Panko). Take a scoop of rice mixture (about 1/3 cup) and flatten it in your palm. Place one peeled, soft-boiled egg in the centre.
- Carefully cup the rice mixture around the egg, gently patting and pressing until the egg is completely encased, forming a smooth, tight ball or slightly flattened patty shape, ensuring no cracks.
- Dredge each patty first in the Flour (shaking off excess), then dip into the Beaten Egg (letting excess drip off), and finally press firmly into the Panko Breadcrumbs for full coverage.
- Place the finished patties on a clean tray. Crucially, chill them in the refrigerator for at least 1 hour to help them hold their shape during frying.
- Heat the neutral oil in a deep pan to 350°F (175°C). Gently lower 2–3 patties at a time into the hot oil, being careful not to overcrowd the pan.
- Fry for 3–4 minutes per side, turning gently, until they are deep golden brown and very crispy. Remove immediately and drain on a wire rack set over a baking sheet.
- Serve immediately while the centre is hot and gooey.