Broccoli Carrot Rice Balls

I made these fun little rice balls for our Wine & Design event, to serve alongside my Asian Ginger Meatballs. It was one of those things I pondered and pondered and just couldn’t decide what to serve with the meatballs, and then, one morning shortly before the event, I woke up with the answer. Rice balls! I searched the internet and found some interesting recipes, but nothing that really begged to be made, so I made up my own recipe, roughly based on the idea of fried rice in ball form, so some of the eggs are actually scrambled and some are used to help hold the little rice balls together. I know if you have really sticky rice, you won’t need eggs to stick it together, but I really like the egg flavor and the extra protein, even if you don’t need it for sticking purposes.

My “trial run” was made with brown rice and the ones I served at the event were made with white rice. The brown rice really worked much better–it was stickier, so the balls stayed together better, and also it added some extra texture to the balls that really worked. I overcooked it a bit on purpose, with a little extra water, and that worked quite well to make the brown rice more sticky.

Broccoli Carrot Rice Balls

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: About 24 rice balls 1x

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Ingredients

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• 2 cups brown rice, cooked in chicken or vegetable broth
• 1 teaspoon oil
• 2 carrots, peeled & chopped fine
• 2 – 4 cloves garlic, peeled and chopped fine
• 1 – 2 green onions, snipped
• 1 cup frozen broccoli, thawed and chopped fine
• 1/4 teaspoon sesame oil
• 2 – 3 teaspoons soy sauce (use gluten-free soy sauce for GF rice balls)
• 3 eggs

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Instructions

1. Preheat oven to 350 F. Spray a baking sheet with cooking spray. Cook the rice and set aside.
2. Meanwhile in a large frying pan or wok, heat the oil, then add the carrots, garlic and onions and saute for about 5 minutes until the veggies are tender. Stir in the rice, broccoli, sesame oil and soy sauce and saute for another 5 minutes or so. Remove from heat and set aside.
3. In a small bowl, whisk the eggs and sprinkle with Red Robin Seasoning (or salt) and some freshly ground pepper.
4. In a separate frying pan, scramble about half of the egg mixture until almost fully cooked and still wet. Add the cooked egg and the uncooked egg into the rice mixture, chopping up the cooked egg into little bits and stirring well to mix it all up.
5. Spray your hands with cooking spray and shape the mixture into balls about 1 inch in diameter. Set the balls on the prepared baking sheet, leaving a little space between them.
6. Bake for about 10 minutes until the eggs are set. Remove from oven and let sit for about 5 minutes before attempting to move them. They are somewhat delicate, so move with care!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at  Simple Supper Tuesday, Treasure Box Tuesday, Wine’d Down Wednesday, What to Do Weekends and Hearth & Soul Bloghop.

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