Shape cooled kimchi fried rice into oval shaped balls roughly the size of a very large egg. The rice balls can be shaped in advance and placed in an airtight container in the refrigerator for up to 3 days.
Create your dredging station: add flour or starch to one large bowl, JUST Egg to another, and panko to a third. Add 1 teaspoon of sea salt to your breadcrumbs and stir. Drop each rice ball into the flour. Stir the rice ball around to make sure its entire surface is evenly coated with flour then tap off any access. Gently place the ball into the bowl with JUST Egg. Again, stir the ball around until its entire surface is covered in the mixture.Finally, add the ball to the bowl with breadcrumbs. Pack the panko into the rice ball to make sure it adheres to the rice ball. Repeat for remaining rice balls. This step can be done up to 24 hours in advance and the rice balls can be placed in an airtight container in the refrigerator before frying.
Bring a large and deep pot of oil to around 350° F (see tips above on how to check). Gently drop your rice balls into the oil and cook for one minute, before flipping them and cooking another minute. The rice balls should be a golden brown--not too dark, but not too light. Remove from oil and allow them to drain on a wire rack or paper towel. Serve with marinara sauce and enjoy!