Got too much leftover rice? Here two different simple rice balls using leftover short grain rice. One with carrots and mushrooms, the other with bacon and green onion. They are great for lunchbox and makes a perfect finger food and snack.
Do you have lots of leftover rice in your fridge and you are thinking of getting rid of them? Please, don’t. Here is an awesome rice balls that you can redeem those precious rice.
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. I will show you how to convert the leftover rice to another level. Two different kind of rice balls! Everyone needs a second chance. Don’t we all?
These are what I found in my kitchen: bacon, shiitake 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, possibly Korean rice. The fluffy long grain rice is not going to work here.
1. Mushroom Carrot Rice Balls
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.
Heat a little oil in the pan. Saute them until they are slightly tender. You may add a little chicken stock (about 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. 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.
2. Bacon Green Onion Rice Balls
Fry the bacon. I love 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.
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.
You need to put the whole thing in your mouth. No biting off allowed. That’s a 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! Enjoy!
Rice balls
Ingredients
Mushroom ginger rice balls
- 1 tsp olive oil
- 1 cup shiitake mushrooms chopped
- 1/4 cup carrot finely chopped
- 1 tsp garlic finely chopped
- 1 tsp ginger finely chopped
- 1 Tbsp chicken stock or water
- salt to taste
- pepper to taste
- 1 tsp toasted sesame seeds
- 1/2 tsp sesame oil
- 2 cups cooked rice heated
Bacon green onion rice balls
- 4 strips of bacon
- 1/3 cup chopped green onion
- salt to taste
- pepper to taste
- 1/2 tsp sesame oil
- 2 tsp toasted sesame seeds
- 2 cups cooked rice heated
Instructions
For the mushroom ginger rice balls
- Saute carrots, garlic and ginger in oil over medium heat until soft, adding chicken stock (or water) 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 a golf ball.
- Cover the balls with a slightly damp towel to keep them from drying out.
For the bacon green onion rice balls
- Fry the bacon until crisp and chop into tiny 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.
- Cover the balls with a slightly damp towel to keep them from drying out.
This was so much fun to read! We did have rice tonight, and though my girls would be fine eating it plain with butter, I think they would have even more fun making their own rice balls. With bacon and…not sure. Maybe just bacon! (They're a little picky, so it's best to start them off slowly.)
Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
Editor
http://www.tastestopping.com
I am so excited to make these! I just happen to come across your blog tonight and I love it – I love the insight, poetry, step-by-step instructions and photos! I am now going to think of each piece of rice as a farmer's spot of sweat (not that I have ever been able to just waste it as I love it too). I have your blog bookmarked and look forward to future recipes. Thanks! meg (canada)
This reminds me of Japanese onigiri. My kids love them in their lunches:) I love your blog and as a Korean, I am always looking for Korean recipes to satiate my cravings. I'm following you now!
These rice balls sounds so delicious!
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HI!!
These look great, I'm excited to try them.. I am living in Egypt and the local rice here is shortgrain, kind of like risotto rice, so I think it should work? Also, I will not use bacon as it's quite hard to come by here… maybe impossible.
I lived in Korea for one year and I miss some of the food, I would love to see a bibimbap recipe on here sometime!!
Great Blog!
Lori
http://cooktravelwritelearn.blogspot.com
@Lori
Hi Lori
Yes, you can use your local rice, as long as it is sticky. I love bibimbap, too and definitely plannig to post on my blog sometime soon. Have fun in Egypt. Love to visit there someday.
Hi Beyondkimchee,
Just made the carrot & shitake mushroom rice balls. They are yummy. I have a batch waiting for my son for his after-school snack. Just thought you'd like to know that the cooking instruction for the chopped mushrooms is missing when I chose the Printable Recipe option. Thanks for the recipe — I've been wondering about making onigiri but have been afraid to but your post made me try it!
@Anonymous
Hi Thanks for visiting my blog and point out the missing part of the method in the recipe. I fixed it. I am glad that you enjoyed the rice balls. Have a great day!
Amazing!!!
I prepared this rice balls and the chicken tofu with my Korean French friend and we loved: we invited French from Mayenne(France) and they were so enjoyed!!!
Continue to post your cultural and culinary passion!
I have read this post before and of course, like them just as much as any others of yours. But I forgot about the part when you say to eat it all in one big bite- the Korean way- that always makes me chuckle. It really is the Korean way, and how I was taught, too. :] Your recipes and your writing always make me remember so many good things. Thanks again and again.
you are very creative! It's great idea.
You don't fry or bake the rice balls???
@571c1cbd5b58d76fe27655b39130cf52:disqus
Not for this types of Asian rice balls. Of course you can fry them if you want, but it is good as it is.
Thank you so much for this simple and delicious recipe. The ingredients in “rice balls” are very flexible, so I will try some other flavors. Here is my rice balls. If you have time, pls spend a moment of time viewing it 🙂
http://www.flickr.com/photos/senorita-libra/8611653019/in/photostream
Have a nice day!
thank for program,,,i realy loved about korean foods,,n learning to make them my self,,n thankfull for blocker,,its realy help me to learnm more dishes ,,,healthy and quick and simple to make them,,,,,
i loveee your idea with this rice ball, i’m facing the same problem with leftover rice, now i know what to do with them..and you are so funny :)) keep up the good job.
I just read your recipe coz i am interested to make korean rice balls and i found your blog here but the problem is we cannot find bacon here in the kuwait so instead of bacon can i just add turkey ham? Please reply! Thanks !!:)
Yes, you can use other types of meat. Ham or ground beef would be great!
Oh thank you holly on your replied!!! Great indeed now i am ready to make it! I’m looking forward to your other recipes later on! Great
thanks!!:)
We are rice farmers in Northern California. I loved what you posted about each grain of rice. I will share this with my hubby. We raise medium grain that is for sushi. It should work great for this dish. I think my kids will love them, and if I pulverize the mushrooms enough, they will never even know they are in there. Lol. They only don’t like them when they see them. I can’t wait to try some of your recipes. Your other posts that mention rice cakes have intrigued me. I’ve never seen those and now want to hunt them down. Do you know how to make them from scratch? I love your blog and have it pinned to visit again. Have a great day, and thank you for sharing your yummy recipes!
Hi Becky
It is so nice to hear from a rice farmer. Medium grain will work good on sushi and other rice dishes where the stickiness of rice is necessary. I understand about hiding a certain type of vegetables in a dish. My daughter hated mushroom when she was much younger and I always have to sneak in a disguised form to feed her. ha ha! Hope you can try some of my recipes.
Rie cake is not actually hard to make at all, but you will need the rice flour. All you need is the rice flour, a little salt and water (just enough to moisten together). Mix, knead, and roll into long lope, about 1/2″-1″ in diameter. Steam or microwave (covered with wet cloth) until fully cooked. That’s all! Hope this helps!
Should the rice be warm??
Warm rice works better but room temperature will work, too.
Hi!
I really loved this recipe and I was planning to make it for my family, but I was just wondering how many servings does the ingredients for rice ball #2 give to only make rice ball #2s?
Thanks
I would say 2-4 depends on what type of meal you will serve as. As for a quick snack, it can serve 4. As for a simple meal, perhaps 2?
Hi Holly,
What a creative way to use up leftover rice! I cannot wait to try these out. They’re so cute, too! Thanks so much for sharing this fun, simple recipe! 🙂
Thank you, Kim. They are easy to make and great way to use up the leftover rice. They tastes great to. I hope you like them.