Forgo the buffet and serve up your Chinese buffet favourites right at home, like these chicken fried rice balls.
In a medium saucepan, bring water and rice to a boil, reduce to a simmer, cover and cook, stirring twice, for 25 minutes. While still warm, stir in soy sauce, peanut butter and sesame oil, followed by peas, carrot and chicken. Stir until sticky.
Preheat oven to 450ºF. Add panko to a large plate.
Scoop 1/4 cup of rice mixture, roll into balls and crust in panko. Add to a large baking sheet. Repeat with remaining rice and panko.
Bake for 15 to 20 minutes, until panko is crispy and rice is heated through. Serve warm with additional soy sauce for dipping.