RITZ-Barbecue Pork Mini Rice Balls

Cook rice as directed on package; cool slightly.

Spoon rice into large bowl. Add pulled pork, cheese, chili powder, 1 cup cracker crumbs and 1 beaten egg; mix just until blended.

Cover rimmed baking sheet with foil; spray with cooking spray.  Shape pork mixture into 20 (1-inch) balls; place on prepared baking sheet.

Beat remaining eggs in shallow dish until blended; set aside.  Spoon flour into shallow dish, then spoon remaining cracker crumbs into separate shallow dish.

Heat oil in medium saucepan to 375°F.

Roll rice balls, 1 at a time, in flour, then eggs, then cracker crumbs, turning to evenly coat each ball with each ingredient.  Return to baking sheet.

Add rice balls, a few at a time, to hot oil; cook 1 to 2 min. or until golden brown.  Remove rice balls from hot oil with slotted spoon; drain on paper towels.

Serve with barbecue sauce.