These chicken rice balls are packed with tender chicken and flavorful rice and vegetables. Enjoy these adorable little bites as a quick snack, a fun party appetizer, or a no-fuss meal.
Reasons to Love this Recipe
- Satisfying and nutritious
- Easy to prepare
- Customizable - you can use any leftover vegetables you have on hand, allowing you to be creative and reduce food waste
- Convenient on-the-go snack or meal - Great for bento box lunches!
- Kid-friendly
- Fun and interactive - I know many parents struggle with getting their kids to eat meat and veggies, but involving them in the cooking process can be a game-changer. It's an engaging way to introduce them to different flavors and textures, encouraging a sense of curiosity and adventure at the dinner table.
- Want to make your rice balls larger or stuff them? Try these jumeokbap or Korean rice balls
Is your toddler becoming picky?
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Ingredients
- Warm rice - you will need to use short grain or medium grain rice. Long grain rice, like jasmine or basmati, won't stick as well due to its lower starch content and is best reserved for fried rice.
- Ground chicken - you can also use leftover cooked chicken.
- Vegetables - you can use whatever you have on hand. Here I am using zucchini and red bell pepper.
- Seaweed - you can use crushed seaweed sheets, seaweed snacks, or furikake seasoning (seasoned seaweed flakes).
- Seasonings - I kept this recipe simple by using low-sodium soy sauce and sesame oil to make it baby-friendly. But feel free to use any of your favorite condiments, such as teriyaki sauce, hoisin, kewpie mayo, softened cream cheese, seasoned rice vinegar, sriracha, etc.
How to make Chicken Rice Balls
- In a large skillet, heat 1 teaspoon of sesame oil over medium-high heat. Add ground chicken and cook 2-3 minutes, stirring, until the chicken is halfway cooked through.
- Add the vegetables and cook for 2-3 minutes.
- In a large mixing bowl, combine rice with the cooked vegetables, additional sesame oil, soy sauce, and crushed seaweed or seasoned seaweed flakes. You can also add some toasted sesame seeds.
- Scoop about 2 tablespoon of the rice mixture and shape into a compact ball. To make the process go faster and easier, use food-safe gloves coated with a little bit of sesame oil to prevent sticking.
Tips for Success
- Be sure to wash your rice until the water runs clear. This will ensure the rice will have just the right amount of stickiness.
- If using leftover rice, cover with a damp paper towel and microwave until it's sticky again
- For the seaweed sheets, you can crush with your hands, finely chop using a mini chopper, or cut into thin strips or pieces with kitchen shears. Or simply sprinkle some furikake seasoning.
- It is best to use a gloves as rice is quite sticky. If you don't have any, you will need to work with slightly wet hands.
Serving Suggestions
These chicken rice balls are the ultimate solution for when you need a quick, on-the-go snack for toddlers (or yourself!), delightful side dish, or light and satisfying meal
They are also great for kids lunch boxes. The rice balls will dry out once refrigerated so I recommend preparing the chicken mixture ahead of time and, on the morning of, combine it with warm rice.
Storage
It is best to enjoy the rice balls shortly after preparing (ideally within 6 hours) as the rice will harden over time. However, you can store in an airtight container and refrigerate for up to 3 days.
Placing a damp paper towel in the container can help maintain moisture. You can also use leftovers to make this healthy fried rice.
To freeze, wrap each rice ball in plastic wrap and store in freezer-safe bag or container. Freeze for up to 1 month.
To reheat, microwave with a damp paper towel.
More Asian Dishes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chicken Rice Balls
Ingredients
- 1 cup cooked short or medium grain rice
- 4 teaspoons toasted sesame oil, divided
- ½ pound ground chicken
- ½ cup finely chopped zucchini
- ½ cup finely chopped carrots
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce
Instructions
- In a large skillet, heat 1 teaspoon of sesame oil over medium-high heat. Add ground chicken and cook 2-3 minutes, stirring, until the chicken is halfway cooked through.
- Add the vegetables and cook for 2-3 minutes.
- In a large mixing bowl, combine rice with the cooked vegetables, additional sesame oil, soy sauce, and crushed seaweed or seasoned seaweed flakes. You can also add some toasted sesame seeds.
- Scoop about 2 tablespoon of the rice mixture and shape into a compact ball. To make the process go faster and easier, use food-safe gloves coated with a little bit of sesame oil to prevent sticking.
Notes
- It is best to enjoy the rice balls shortly after preparing (ideally within 6 hours) as the rice will harden over time. However, you can store in an airtight container and refrigerate for up to 3 days. Placing a damp paper towel in the container can help maintain moisture.
- For lunchboxes - I recommend preparing the chicken mixture ahead of time and, on the morning of, combine it with warm rice.
Jessica @ Nutritioulicious says
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?
Min says
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...
Regan @ Cabot Creamery says
I had no idea "fusion" cooking with cheese was so popular in Korean cooking... but hey, why not!?! Everything's better with cheese right?? 🙂
Sarah @ SnixyKitchen says
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!
Cindys Recipes and Writings says
These sound yummy, Min!
Arman @ thebigmansworld says
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.
EA-The Spicy RD says
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 🙂
Rachael@AvocadoADayNutrition says
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!
Trisha says
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!
Sonali- The Foodie Physician says
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 🙂
Liz - Meal Makeover Mom says
That's my kind of recipe. Love it. I may have to make these for Superbowl when I watch the Pats win 🙂 Pinning NOW!!
Deanna Segrave-Daly says
SO creative (as usual.) Forget the Super Bowl - I'm making these babies for myself soon 🙂
Farrah says
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
Elizabeth @ Enjoy Every Bite says
These look so yummy! Not to mention so much easier to eat while watching a football game than fried rice 🙂