A while back we had way too much rice at home, and stir-frying it over and over got old, so I decided to try something new. I figured, with all that rice lying around, why not make guoba? So I got to it. There are generally two ways to turn rice into guoba. One is deep-frying: press the rice into patties, drop them in hot oil, and the result comes out pretty close to the guoba you get in “guoba with squid.” But deep-frying is obviously a hassle and needs a big vat of oil. So I went with the other lazy method.