Authentic home cooking from Japan, with US measurements. 
Carbonara Rice Balls with Chicken Soboro
The combination of soboro and eggs is so delicious, you'll want to eat more than one!
Recipe background: These make a perfect snack for kids who can't wait until dinner.
*If you're making these for a lunchbox or to store for later, be sure to cook the eggs thoroughly.
Carbonara Rice Balls with Chicken Soboro
The combination of soboro and eggs is so delicious, you'll want to eat more than one!
Recipe background: These make a perfect snack for kids who can't wait until dinner.
*If you're making these for a lunchbox or to store for later, be sure to cook the eggs thoroughly.
Open in Cookpad AppSteps
- 1
Crack one egg into a bowl and beat it. Heat a frying pan with a little cooking oil, pour in the egg, and scramble until cooked.
- 2
In a separate bowl, combine the cooked rice, the scrambled egg, corn, parsley, Parmesan cheese, and black pepper. Mix until mostly combined, then crack in the second egg and mix well so everything is coated.
- 3
Add the chicken soboro and gently mix. Divide the mixture into 4–5 equal portions.
- 4
Place a piece of plastic wrap on your work surface, put one portion of the mixture on it, and shape it into a ball. Repeat with the remaining portions.
- 5
Heat a frying pan with a little cooking oil. Place the rice balls in the pan, cover with a lid, and cook over low heat until the surface is lightly browned.
- 6
Transfer to a plate. Sprinkle with extra Parmesan cheese and black pepper if desired, and drizzle with olive oil to taste.
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