For the rice balls:

• 3 Nellie's Free Range Eggs
• 15 oz medium-grain white rice, cooked (see notes)
• 1 1/2 teaspoon salt, divided
• 1 tbsp toasted sesame seeds
• 1 tsp toasted sesame oil
• 1 cup carrot, minced (about 1 medium-size carrot)
• 2/3 cup corn, frozen
• 1 package seaweed snacks, cut into strips

To make the rice balls:

• Crack eggs into a medium bowl and add 1/2 teaspoon salt. Beat eggs with a fork until well combined.
• Grease a nonstick frying pan with cooking spray and heat over medium heat. Pour eggs into the pan and scramble until cooked. Transfer scrambled eggs to a plate and set aside.
• Grease the frying pan with cooking spray and add carrot. Cook for a few minutes or until soft to the touch.
• Meanwhile, add frozen corn to a microwave safe bowl and prepare according to package directions. Once cooked, chop corn coarsely to make assembling your rice balls easier.
• In a large bowl, combine hot cooked rice with the remaining salt, toasted sesame seeds, and toasted sesame oil. Stir gently to combine.
• Add carrot, corn, scrambled eggs, and seaweed snacks to the bowl and stir gently until combined.
• Wash hands thoroughly. With wet hands, carefully form the rice mixture into about 20 round balls. Transfer rice balls to a bowl for serving immediately or pack in a lunch box with an ice pack for later snacking!

Nellie's Notes

• For an easy shortcut to this healthy rice ball recipe, use instant medium-grain rice for a quick and satisfying meal.
• These rice balls can dry out if stored in the fridge for more than a day. For best results, plan to serve your rice balls fresh or on the same day as prepared.