Recipe Post: Grilled Rice Balls

Recipe Post: Grilled Rice Balls

Hi! School is back in session! Between grad apps and more maths, this year will be the hardest yet (real analysis will probably come up a few times in the coming months)

In light of that, I decided to cook for my teammates. 

I’m also doubling as a culinary instructor of sorts and showing them easy and cheap recipes. First up, rice balls!

Picture compliments of Teammate

Grilled rice balls are a classic Chinese and Japanese dish. I made everything fresh, but they’re typically an easy and delicious way to repurpose leftovers. Just chop everything up, mix with rice, roll into balls and pan fry.

Some notes

  • Use a wetter stickier rice, preferably a mix of sushi and glutinous 
  • Drain excess liquid from the add ins
  • Wet your hands before forming balls to minimise sticking
  • For a sweet variation, mix in some chopped dried fruit and sprinkle with sugar

Let’s get cooking!


Pork and Bok Choy Grilled Rice Balls

Ingredients

  • 2-3 cups of rice
  • 4-5oz pork, sliced thin (alternately leftover meat from stir fry or grill)
  • 1/2- 2/3 cup stir fried bok choy, finely diced
  • 1tbsp soy sauce, more for pork
  • Salt (for cooking pork)
  • Rice wine (for cooking pork)
  • 2tbsp vegetable oil

Directions

For pork (if not using leftovers)

  1. Place meat in a container. Marinade in soy sauce and a splash of rice wine for 15-30min. Drain
  2. In a wok or frying pan over medium high heat, heat oil. When oil is sizzling , add meat and stir fry for 2-3 minutes until cooked through. Salt to taste
  3. Remove from pan, drain and dice finely 

For the rice balls

  1. reheat rice, otherwise remove from rice cooker
  2. Stir in soy sauce, meat and veggies. Incorporate evenly
  3. Form into balls
  4. Heat a non stick frying pan on medium heat.
  5. Place rice balls in pan and grill for 3-4 min/side or until golden brown.
  6. Serve and enjoy!

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Stick around for more recipes!

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