Rice balls, the redeeming grace of leftover rice
Do you like rice? I do.
In fact I eat too much that my every new year’s resolution of getting rid of that rice belly never seems to be possible.
Do you have lots of leftover rice in your fridge and you are thinking of getting rid of them?
My mother used to say when I was a kid that each grain of rice is like each drop of farmer’s sweat. They put their souls to harvest those precious grain and if you waste any, you are disgracing their job.
So, eat your rice, every single grain, to support our farmers.
My rice belly is a living proof of my support, and it is all natural!
…and I decided to be proud of it until who knows…
I will show you how to redeem those leftover rice to another level. Two different kind of rice balls! Everyone needs second chance, don’t we all?
These are what I found in my kitchen.
Bacon, Shitaki mushroom, green onion, carrot, ginger, garlic.
Be creative! You can use whatever in your fridge that appeals you.
Of course you will need rice.
It has to be short grain rice. Either Korean or Japanese.
The fluffy long grain rice is not going to work here.
To make rice balls #1,
You will need mushroom, carrot, garlic, and ginger.
Chop them as fine as you can.
Mushrooms can be chopped bigger
because they will get shrunken when cooked.
Wondering how you can chop the carrots so fine?
Slice carrot thinly first and cut them into sticks.
Then cut those sticks finely to make tiny pieces.
Can those pictures do the justice?
Heat a little oil in the pan. Saute them until they are slightly tender.
You may add a little chicken stock(1Tbsp) to soften the carrot.
The liquid will evaporate soon.
Add mushrooms and cook until they are done.
Season with salt and pepper.
Combine mushroom mixture, sesame seeds, sesame oil in a mixing bowl.
Get disposable gloves. If you don’t have one, invest a little $ here.
They are quite handy in the kitchen.
Spread your gloves with a tiny bit of oil to prevent from sticking.
Make into balls (about size of golf ball) with those rice.
Pop one ball in your mouth and start dancing!
Now you will proceed to make rice bowls #2.
Fry the bacon.
Chop the bacon into small chunks.
Chop some green onion.
Wilt them in the pan over medium heat with a tiny bit of bacon grease.
You only need to cook them for 5 seconds.
Combine mixture in a bowl. I added black sesame seeds (optional).
Taste to check if they are well seasoned.
Drizzle a tiny bit of sesame oil for a flavor if you wish.
Shape them into balls.
I like the size of golf ball.
Here is the tip.
In order for the rice to stick well together,
DO NOT to use too much oil when frying or adding to the rice mixture.
Too much oil prevent rice to stick together.
Add some Korean chili bean paste on top and wrap it with lettuce.
Come on, babe!
Open your mouth, Aaaaaah…!
You need to put the whole thing in your mouth.
No biting off allowed. That’s Korean way!
If you need to serve these balls to your annoying neighbors,
Make them into tennis ball size and tell them the Korean rice ball manner!
For the rice balls #1
2-3 large Shitaki mushrooms chopped, about 1C
1/2 carrot finely chopped, about 1/4C
1t garlic finely chopped
1t ginger finely chopped
1T chicken stock
salt, pepper, sesame seeds, sesame oil(1/2t) to season
1t olive oil
2C cooked rice, heated
For the rice balls #2
4 strips of bacon
1/3C chopped green onion
salt, pepper, sesame seeds, sesame oil (1/4t) to season
2C cooked rice, heated
- For the rice ball #1: Saute carrots, garlic and ginger in oil over medium heat until soft, adding chicken stock to soften the carrot. Add mushroom and continue to saute until they are soft. Season with salt, pepper, sesame seeds, and sesame oil.
- Mix with rice in a bowl and shape them into balls about the size of golf ball.
- Serve in room temperature.
- For the rice balls #2: Fry the bacon and chop into small chunks.
- Saute the green onion with a tiny bit of bacon grease until they are slightly wilted, about 5 seconds.
- In a mixing bowl combine bacon, green onions, and rice.
- Season with salt, pepper, sesame seeds, and sesame oil.
- Shape them into small balls. Serve in the room temperature.
- Tip: Serve with Korean chili bean paste and lettuce if you wish.
- Cover the balls with slightly damp towel to keep them from drying out.
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