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Asian pork and veggie rice balls

Don’t these Asian pork and veggie rice balls look fantastic from the 28 Day Weight Loss Challenge?

These Asian inspired rice balls are a great savoury snack that can be kept in the fridge for 3-4 days or in the freezer for up to two months.

Just grab 2-3 balls per person and reheat when you want a quick and delicious protein filled snack.



  • 1/2 cup basmati rice, uncooked (80 grams)
  • 1 spring onion, thinly sliced (15 grams)
  • 1 stalk celery, finely diced (40 grams)
  • 1 medium carrot, grated (70 grams)
  • 1 egg white, lightly beaten (25 grams)
  • 1 tbsp sesame seeds, black or white (16 grams)
  • 2 tsp tamari (gluten free soy sauce) (10 ml)
  • 150 grams lean pork mince
  • cooking oil spray


  1. Cook rice as per packet instructions and allow to cool. Preheat oven to 180C / gas mark 4, and line a tray with baking paper.
  2. Combine the cooled rice with all other ingredients, excluding the cooking oil spray, and mix together well with your hands.
  3. Shape the mixture into 8-12 balls and place the prepared baking tray.
  4. Lightly spray the balls with cooking oil spray and bake for 20 minutes or until golden and crispy.
  5. Serve 2-3 balls per person. Leftover balls can be stored in an airtight container in the fridge for 3-4 days and reheated (or enjoyed cold) or freeze for up to 2 months.

Recipe serves 4 at 171 calories per serve


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