Eggy Rice Balls (Jumeok-bap)

Do you find making rice rolls too fussy? Try these eggy rice balls (Jumeok-bap)! No special skills are required.

With delicious Nellie’s Free Range Eggs and toasted sesame seeds, they turned out flavorful with just a few simple ingredients. (This post is sponsored by Nellie’s Free Range.)

Nellie’s Free Range hens are free to roam their barns and adjoining pasture at will. They lay nutritious eggs with rich yolks, strong shells, and delicious taste. When you try them, you can see the difference yourself!

Eggy Rice Balls (Jumeok-bap)

Korean style rice balls with scrambled eggs

Course lunch box
Cuisine Korean
Prep Time 20 minutes
Cook Time 10 minutes
Servings 20 rice balls
Author whiteblankspace


  • 3 Nellie’s Free Range Eggs
  • 15 oz cooked medium-grain white rice
  • 1 1/2 tsp salt
  • 1 tbsp toasted sesame seeds
  • 1 tsp toasted sesame oil
  • 1 cup minced carrot about 1 medium-size carrot
  • 2/3 cup frozen corn
  • 1 package of seaweed snacks cut into strips
  • Cooking oil spray


  1. In a bowl, crack eggs. Add 1/2 tsp of salt and beat the eggs.
  2. Spray a nonstick pan with cooking oil. Scramble eggs over medium heat, and set aside.
  3. Spray the now-empty pan with cooking oil. Cook carrot until it is soft to touch.
  4. Microwave frozen corn per package direction and coarsely chop corn. Chopping will help the rice balls stick together.
  5. In a large bowl, add hot cooked rice. Add 1 tsp salt, toasted sesame seeds, and toasted sesame oil. Gently mix to combine.
  6. Add carrot, corn, scrambled eggs, and seaweed. Gently mix.
  7. Wash your hands, and with your wet hands, form the mixture into balls.
  8. Pack them in a lunchbox with an ice pack or serve them immediately in a bowl. Rice balls are best when eaten on the same day. Refrigerating can dry out the texture.

Recipe Notes

Shortcut: use instant rice (medium-grain) to make it a quick meal

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