In a bowl combine the cooked rice, 1/2 cup breadcrumbs, eggs, salt, sriracha and ham. Mix it all thoroughly and knead it a bit to bring it together. Take a small handful of the mixture and place a cube of the pepper jack in the middle of it. Form the mixture into a tight ball surrounding the pepper jack. With the size that I made mine, I got 10 croquettes out of the mixture but this could vary depending on the size you make them. Adjust the amount of pepper jack cubes you cut up based on how many croquettes you yield. Roll each of the croquettes in the additional breadcrumbs to thoroughly coat them and transfer them to a platter when they are done.

Get a large pan or pot on the stove and fill it with 2-3 inches of canola oil. Heat the oil over medium high heat for a gentle pan frying. Once the oil is hot, pan fry the croquettes in 2 batches so that there is enough room in the pan and you can babysit them more easily. Let them get golden on one side for about 2-3 minutes, then use a spoon to gently roll them over to the other side without squishing them or making them lose their shape. Transfer the cooked spicy ham and cheese croquettes to a plate lined with paper towels to blot the oil and repeat with the next batch. I did two batches of 5. Once all of the croquettes are cooked, serve them immediately with salsa or marinara for dipping! Enjoy!