Instant Pancit Canton Rice Balls

A new way to enjoy instant pancit canton is to make these Lucky Me! Pancit Canton Rice Balls.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 9 rice balls

Author Jhuls @ The Not So Creative Cook

Cooking oil
2 tbsp chopped carrots
2 tbsp sliced spring onions
1 egg
1 Lucky Me! Pancit Canton or any brand/flavor of instant pancit canton you prefer
1 tsp soy sauce
1 tbsp calamansi juice
1 ½ cup cooked white rice or sushi rice see notes
3 tbsp furikake
Kewpie for topping
Sriracha for topping
Furikake for topping

In a pan over medium-high heat, add cooking oil. Add carrots and spring onions; cook for a minute.
Add egg and scramble until well done. Set aside.
Boil water in a pot. Crush the noodles into smaller pieces. Remove the seasoning from the packet and add the noodles to the boiling water. When the noodles are cooked, drain and set aside.
In a bowl, add seasoning from the noodle packet. Add calamansi juice and soy sauce. Mix everything. Add the cooked and drained noodles; mix very well.
Mix the rice, cooked egg, and furikake with the bowl with the noodles.
Take about ¼ cup and shape into balls. (see notes)
Top with Kewpie mayo, more furikake and Sriracha. Enjoy immediately.

You can use any brand/flavor or pancit canton.
Calamansi juice and soy sauce are optional but they enhance the flavor since I used calamansi-flavored pancit canton.
The rice balls are perfect (for me) when they’re topped with kewpie, sriracha and more furikake. I already kept the camera after adding Sriracha on top that’s why it’s not seen in the photos.
If you want to keep the flavor of the pancit canton in the rice balls, don’t overdo the kewpie and sriracha.
It depends on you how big or small your rice balls you want to be. Each rice ball is about ¼ cup and I made 9 rice balls.
I used Jasmine rice. Any fluffy rice will do or you can use sushi rice.