Mini Rice Balls and Chicken Nuggets

• 1 cupcooked rice
• 1 tbspseaweed flakes
• 0.5 tspsesame oil
• 120 gchicken tender (Remove tendons and cut into bite-sized pieces)
• 1egg
• 0.25 cupbreadcrumbs
• 1 tspcooking oil

1. 1

   Mix the cooked rice with seaweed flakes and sesame oil, then shape into small rice balls.

2. 2

   Coat the chicken tenders in egg and then lightly coat with breadcrumbs.

3. 3

   Heat cooking oil in a pan and cook the chicken tenders until thoroughly cooked through.

4. 4

   Let the rice balls and nuggets cool completely before packing them into the lunchbox.

Let the nuggets cool completely before packing them in the lunchbox to minimize sogginess.