Preferably leftovers since Jollof rice needs to be soggy and cooled down for best taste and texture in the jollof balls.
Heat up oil for deep fry on medium heat.
In 1 bowl, beat the egg and season with salt. Add some flour and Yaji in a 2nd bowl for seasoning. In the 3rd bowl, add the crushed chillies and breadcrumbs.
Scoop some jollof rice and flatten it with the tip of your fingers. Place the filling (fried meat/veggie filling) on top and scoop out more rice to put on top of the filling as cover.
Roll into a well-defined ball and repeat until jollof rice is over.
Dip each ball in the flour bowl, the egg bowl and the breadcrumbs and shake off any excess back into the bowls for the subsequent balls.
Place them in the pan for deep-frying. Make sure oil is heated enough before you place the first one.
Serve warm after all have been fried.