1. Start by cooking 2 cups of rice according to the package instructions. Once cooked, let the rice cool to room temperature before proceeding with the recipe.

2. In a large bowl, combine the cooled cooked rice, chopped broccoli, shredded cheddar cheese, crumbled bacon, beaten egg, garlic powder, onion powder, salt, and pepper. Mix everything together until the ingredients are evenly distributed and well-incorporated.

3. Take a handful of the rice mixture and gently form it into a ball about the size of a golf ball. Repeat this process until you’ve used up all the mixture, creating uniform rice bombs.

4. Roll each rice ball in the breadcrumbs, making sure to coat them evenly on all sides. This will create a delightful crunchy exterior when fried.

5. In a deep skillet or pot, heat about 2-3 inches of oil over medium heat until it reaches 350°F to 375°F. Carefully add the breaded rice bombs to the hot oil, frying them in batches for 3-4 minutes per side, or until they’re golden brown and crispy.

6. Once the rice bombs have been fried, remove them from the oil and let them drain on a paper towel-lined plate. Serve them warm as a tasty snack or appetizer, accompanied by your favorite dipping sauces like ranch, marinara, or a spicy aioli.