The origins of fried rice is a very mysterious
history. It seems no one knows for sure the origin
of the techniques of frying rice, but is beleived to
have been invented during the Sui Dynasty (A.D 589 -
618) in the city of Yangzhou in eastern Jiangsu
province.

Fried Rice Balls, also known as Arancini are a snack
and is a staple of Sicilian cuisine. They can be filled
with many different meats or minces, and usually contains
mozzarella, caviocavallo, peas, ham, or besciamella. The
Arancini is an extremely common dish, sold everywhere
around Italy, as it is a very commonplace finger food in
it's respectable culture.

2 Eggs
5 tbsp grated Parmesan cheese
1 tbsp dried parsley
¼ tsp ground black pepper
1 tsp salt
500 ml water
200 gm uncooked Payasa rice
150 gm breadcrumbs
500 ml oil

1. Whisk eggs in a medium sized bowl
2. Add cheese, parsley, pepper and 1 tsp salt to the whisked egg and mix well. Cover and chill.
3. Bring the water to boil with 1 tsp salt added to it.
4. Simmer the flame after the water is boiled. Add rice to it and cook rice until water is almost
absorbed, stirring frequently.
5. Remove from heat and slowly pour it in the bowl with egg and other ingredients.
6. Stir swiftly prevent egg from scrambling. Allow rice mixture to cool for an hour.
7. Keep the breadcrumbs ready on a flat plate.
8. Make small rice rolls out of the preparation, coat each one with breadcrumbs.
9. In a small, deep frying pan, heat oil (Should have enough oil to completely cover the rice balls.
10. Fry rice balls turning frequently to get a golden brown texture.
11. Drain them on kitchen paper and serve warm with sauce.