Prepare the chicken soboro and scrambled eggs.

Gently mix the chicken soboro and scrambled eggs into the warm rice. Use a cutting motion to avoid crushing the rice grains.

Shape the mixture into rice balls. If using a mold, press firmly in one go. If shaping by hand, wrap the rice in plastic wrap and squeeze it twice, then gently shape as needed.

I haven't included my own chicken soboro recipe here, but you can use any recipe you like. For the scrambled eggs, I made them in the microwave this time.