Ham and Cheese Fried Rice Balls

Melt butter in a pan over medium heat. Sauté ham and corn for 2 to 3 minutes. 

Add white rice; mix well. Season with salt and pepper. Remove from heat. 

Combine ham and cheese fried rice and 3/4 cup chilled all-purpose cream in a bowl. Season with salt and pepper. Cover and chill for at least 30 minutes. 

Form into 1 1/2-inch balls using an ice cream scooper. Dredge rice balls in all-purpose flour, dip in beaten eggs, and coat in Japanese breadcrumbs. Chill for 1 hour. 

Heat oil in a pan to 350°F. Deep-fry rice balls in batches. Drain on paper towels and serve warm.