Chop the carrot, red bell pepper, and zucchini into small pieces suitable for blending.

Blend the chopped vegetables in a mixer until finely processed.

Heat a frying pan, add a little oil, then stir-fry the cooked rice, blended vegetables, and herb salt until well mixed.

Transfer the stir-fried vegetable rice to a bowl and let it cool.

Shape the cooled vegetable rice into small round balls.

Prepare the coating ingredients: flour, beaten eggs, and breadcrumbs.

Coat each rice ball in flour, then dip in beaten eggs, and finally roll in breadcrumbs.

Heat oil in a deep frying pan and fry the coated rice balls until golden brown.

Place the fried rice croquettes on a paper towel to drain excess oil.