Indonesian Pork Sate Rice Balls

I love to play with my food! The other day, I made pork sate, jasmine rice with peanut sauce, well, you see where I'm going with this? I had leftovers.....what to do? No, I don't like reheated food, unless it's soup or stew which is better next day or two after its made, but grilled food, not so much, eh?!
So here is my take on a classic Italian favorite, stuffed rice balls;

2-3 bamboo sticks with leftover sate pork/chicken
1-1/2 cups cooked leftover jasmine rice
2-3 tablespoons cornstarch
2-3 eggs, mixed with 1-1/2 tablespoon water
Breadcrumbs, plain
Oil for frying

Cut leftover grilled sate pork/chicken into 1/2 inch squares, set aside. Put leftover rice in a bowl, test to see if it is sticky by scrunching it up into a ball, if it doesn't want to stay together, add 1/2 the cornstarch, mix well, then test again, keep adding a little more of the cornstarch until you have a fairly sticky rice. Put a little rice into a damp hand, put a piece of pork/chicken sate into the centre of the rice scrunch up, adding a little more rice if needed to form a ball, not too big around the meat, roll all of the meat into the rice until all is used up. Then roll all of the rice balls into the breadcrumbs, then the egg mixed with a little water then breadcrumbs again. I rolled all the rice and meat into balls first then did the breadcrumbs/egg/breadcrumbs, so that the rice wouldn't get mixed with the breadcrumbs. At this point you can cover the balls and fry them later. Fry the rice balls in a high sided pot with at least 2 inches of plain oil, until golden, drain on paper towels keep hot in oven until ready to eat. Serve with peanut sauce, hot sauce, soy sauce or hoisin sauce, or Thai chili sauce, enjoy!