Cheese & Grilled Chicken Stuffed Rice Balls, a Fuss-Free School Lunch
🧂 Ingredients
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- 3 scoops/cups white rice (preferably slightly sticky and still warm)
- 150 grams boiled chicken breast, finely shredded
- 50 grams cheddar cheese, cut into small cubes
- 1 piece carrot, finely grated
- 2 stalks green onion, thinly sliced
- 2 chicken eggs
- 100 grams breadcrumbs
- 3 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tsp chicken bouillon powder
- 2 tbsp oil for brushing
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👩🍳 Instructions
- 1 In a large bowl, combine the warm white rice, shredded chicken, grated carrot, green onion, salt, pepper, garlic powder, and bouillon powder. Mix well until the seasonings are evenly combined.
- 2 Take one tablespoon of the rice mixture, flatten it in your palm, then place one cube of cheese in the center.
- 3 Shape the mixture around the cheese to form a compact rice ball, fully covering the cheese. Repeat until all the mixture is used up, then set aside on a plate.
- 4 Prepare 3 separate bowls: all-purpose flour, beaten eggs, and breadcrumbs.
- 5 Roll each rice ball in the flour, dip it into the beaten eggs, then coat it evenly with breadcrumbs.
- 6 Preheat the oven to 190°C (375°F) for 10 minutes. Arrange the rice balls on a baking sheet lined with parchment paper, spacing them apart.
- 7 Brush the surface of the rice balls lightly with oil using a pastry brush so they turn out crispier and golden brown.
- 8 Bake for 20-25 minutes, flipping once halfway through, until golden brown and crispy on the outside.
- 9 Remove from the oven and let cool briefly before packing into a lunch box. The rice balls are ready to enjoy warm or at room temperature.
💡 Tips
• Use rice that's slightly sticky and still warm so it's easier to shape and holds together perfectly.
• Can be stored in the refrigerator in an airtight container for up to 2 days—just reheat briefly in the oven or air fryer before packing for lunch.
• Swap the cheese filling for small pieces of sausage or quail eggs for a different flavor variation each day.
• If you don't have an oven, these rice balls can also be cooked in an air fryer at 180°C (350°F) for 15 minutes, with equally crispy results.
📊 Nutrition Facts / serving
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