Heat oven to 200C/180C fan/gas 6.
Pulse the shallots and carrot in a food
processor until finely chopped. Add the
chicken, lemon zest and some seasoning,
and pulse again until mixed. Using oiled
hands, shape into small meatballs.
Put on a baking tray lined with baking
parchment and bake for 10 mins until
browned and cooked through.
Meanwhile, boil the rice following pack
instructions, adding the spring greens for
the final 4 mins. Drain well.
Add the mirin, soy, lemon juice and
sugar to a saucepan. Bring to the boil,
then simmer until saucy. Remove from
the heat, add the meatballs to the pan
and roll them around in the sauce. Divide
the rice and greens between plates or
bowls and spoon the meatballs over.