“Disclaimer: By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Patriots vs. Seahawks. Alas, one of the most anticipated days of the year is upon us.
I’m not partial to either of those teams which means that this year, I can watch in complete peace and composure with my plate filled with all kinds of deliciousness. After all, half the fun (perhaps more?) of football gatherings is in tasting everyone’s unique creations and swapping recipes. One of the appetizers I plan on bringing to the party are these cheesy-licious baked Asian chicken rice balls.
If you’ve been following me for a while, you know how much I LOVE Cabot Creamery. I was introduced to and tasted, for the very first time, a wide variety of their famous cheese flavors (paired with wine, of course) at the Blog Brûlée Conference, and I fell absolutely in love.
To share with you a little bit about the company, Cabot Creamery is a family-farmer owned cooperative of more than 1200 farms located throughout New England and New York. Not only are they dedicated to producing the best quality dairy products there are, their philosophy is deeply rooted in community and sustainability.
While their dairy products include Greek-style yogurt, cottage cheese, etc., today it’s all about their award-winning, naturally lactose-free, and protein-rich cheddar.
A generous amount of the smooth and slightly tangy Vermont sharp cheddar was added to a simple Asian “fried” rice. My inspiration for this came from my recent visit to Korea. While I was aware of Koreans’ obsession with fusion cooking (mostly involving copious amounts of cheese), it appears that the love affair has grown even stronger with time.
And seriously, {ketchup} fried rice and cheese were meant for each other. As I’ve mentioned before, while you may think adding ketchup to rice is a bit strange, it is quite an acceptable and popular addition to many Asian dishes, as it provides a nice sweet yet tart element which Koreans LOVE!
While you could just grab a spoon and dig into the pot as is, I decided to make it finger friendly, for those folks whose eyes will be glued to the screen, by turning them into rice balls.
Once you take the rice balls out of the oven, it is extremely important that you leave them in the pan until they cool completely. Otherwise, they won’t hold their shape and will just crumble in your hands. Still very tasty, but messy.
If you want to squirt some sriracha on top like the Hungryman tends to do, then go right on ahead!
- 1 teaspoon canola oil
- 1 teaspoon minced garlic
- 1 cup diced yellow onion
- 6 oz. baby portobello mushrooms, diced
- 4 tablespoons ketchup (or tomato sauce if you prefer)
- 1 tablespoon low sodium soy sauce
- 1½ cups diced chicken (I used rotisserie chicken for convenience)
- 2 cups cooked, leftover rice
- ⅓ cup chopped green onion
- 6 oz. shredded cheese (Cabot)
- Preheat oven to 375F. Spray 12-cup muffin pan with baking spray or line with baking cups.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add garlic, onion, and mushrooms and cook until softened and fragrant, about 3-5 minutes. Add chicken and rice, and cook until warmed through. Add ketchup and soy sauce, and stir until well-combined. Make sure not to over stir to prevent rice from becoming too mushy. Finally, add in cheese (save about ⅓ cup), and stir until melted through.
- Divide rice mixture into 12 equal-sized portions (I used a large ice cream scooper), and using your hands, pack tightly and shape into balls. Sprinkle remaining cheese evenly on top and bake for 25-30 minutes, until cheese is melted and bubbly.
- Important: Leave the rice balls in the pan to cool completely before taking them out. Otherwise, they will not hold together.
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These look so yummy! Not to mention so much easier to eat while watching a football game than fried rice 🙂
You are an awesome human being. I’ve been looking for more ways to use up all the brown rice I have! :D!!! These look amazing! <3
SO creative (as usual.) Forget the Super Bowl – I’m making these babies for myself soon 🙂
That’s my kind of recipe. Love it. I may have to make these for Superbowl when I watch the Pats win 🙂 Pinning NOW!!
If I’m being totally honest, I would say roughly 99% (give or take 1%) of the Super Bowl fun for me is spending time with good friends eating good food. As always, your dish looks like it’s packed with so much tasty yumminess! I hope you’re feeling well Min 🙂
Min, these look delicious! I agree, my favorite part of Super Bowl watching is the snacks! I like that these have some healthy veggies but also some yummy traditional ingredients like ketchup and cheese!
I had no idea adding cheese to create fusion dishes in popular in Korea, but it’s kind of genius! I mean, you know my love for both cheese and Korean food, so I’m all in!
Genius recipe Min! I would never have thought to combine cheese and fried rice, but it sounds like a match made in Heaven! I will be sitting in your cheering squad (the non-cheering squad) for the Super Bowl this year too 🙂
Min, the half Asian in me in absolutely shocked that you incorporated CHEESE in a recipe. The half Persian in me is applauding you and silencing the other half. Genius. Absolutely genius.
These sound yummy, Min!
I’ve never thought to add ketchup to fried rice before, but it does sound like it’d be quite delicious! I’m not big into football so with Lucas gone, I don’t have any plans for the big day. I wish I lived closer so I could come to your party and eat all your delicious snacks. These fried rice balls sound crispy and delicious! I bet they’ll be the hit of the party!
I had no idea “fusion” cooking with cheese was so popular in Korean cooking… but hey, why not!?! Everything’s better with cheese right?? 🙂
These look delicious! I don’t mix meat and cheese, so just wondering if these would hold together without the cheese mixed in? If not, is there something else you’d recommend as a binder?
I think cheese is key. If you don’t want to mix the two together then perhaps omit the meat? If you want to keep the chicken, then try beating in an egg or two. I haven’t tried it though so not sure how it will turn out…