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Baked Asian Chicken Rice Balls with Cheddar

Baked Asian Chicken Rice Balls

Course Appetizer, finger food
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12
Calories 141kcal


  • 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
  • 1 ½ cups diced chicken I used rotisserie chicken for convenience
  • 2 cups cooked leftover rice
  • 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.


Serving: 1g | Calories: 141kcal | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Sodium: 443mg | Sugar: 2g