Egg Rice Balls recipe - ingredients, nutrition and when to eat it
Egg rice balls are made by mixing warm rice with soft scrambled egg and savory crushed seaweed, then shaping the mixture into bite-sized balls.
Egg rice balls are made by mixing warm rice with soft scrambled egg and savory crushed seaweed, then shaping the mixture into bite-sized balls. They’re perfect for a quick breakfast or busy lunch, and their mild flavor also makes them easy to enjoy late in the evening.
Street food · 15 minutes to cook
Nutrition (per 278g serving): 426.7 kcal · protein 13.1g · carbohydrate 68.4g · fat 9.8g · sodium 416mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you shape the rice while it’s too hot, it will stick to your hands, so let it cool for 2–3 minutes.
Tips: Cook the egg until just tender rather than completely dry, so it stays soft when mixed with the rice.
Tips: Check how salty the seaweed flakes are before adjusting the amount of salt.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Egg — 1 pc
- Roasted seaweed flakes — 2 g
- Green onion — 1 Tbsp
- Sesame oil — 1 tsp
- Salt — 0.2 tsp