Crispy Egg and Rice Balls

1.In a medium bowl, whisk 3 of the eggs with garlic powder, onion powder, 1/4 teaspoon salt, and black pepper until well combined.

2.Add the chilled cooked rice, chopped green onions, and Parmesan cheese to the egg mixture. Stir well to evenly combine all ingredients.

3.Lightly grease your hands with a bit of olive oil and shape the rice mixture into golf ball-sized balls, about 1.5 inches in diameter. You should get approximately 12 balls.

4.Prepare a breading station with three shallow dishes: one with flour, one with the remaining beaten egg, and one with panko breadcrumbs.

5.Coat each rice ball first in flour, shaking off excess, then dip into the beaten egg, and finally roll in panko breadcrumbs to fully coat.

6.Preheat your air fryer to 375°F (190°C) for 5 minutes.

7.Lightly brush or spray the rice balls with the remaining olive oil to help achieve a golden crisp crust.

8.Place the rice balls in a single layer in the air fryer basket, ensuring they do not touch to allow even cooking.

9.Air fry the rice balls at 375°F (190°C) for 12-15 minutes, turning halfway through, until they are golden brown and crispy on all sides.

10.Remove from the air fryer and let cool slightly before serving. Optionally, garnish with extra chopped green onions or a sprinkle of Parmesan cheese.