Peking-style meatballs with egg-fried rice

Create a tasty Oriental meal with lightly spiced pork, lemon sauce and fluffy rice.
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Peking-style meatballs with egg-fried rice

Peking-style meatballs with egg-fried rice

Create a tasty Oriental meal with lightly spiced pork, lemon sauce and fluffy rice.

Serves:
4

Ready:
31 minutes

Avg. customer rating
0 votes

Prep time:
15 minutes

Cooking time:
16 minutes

1 serving provides

  • 27
  • 636
  • 38
  • 0.55
  • 8.2

Method

  1. In a bowl, mix together the pork mince, chilli and half of the spring onions. Season well and form into 12 meatballs. (Remember to wash your hands after handling raw meat).
  2. Cook the rice according to the pack instructions.
  3. Meanwhile, brown the meatballs in a frying pan with 1 tablespoon of oil for 5-10 minutes.
  4. Drain the rice well and add to a wok with the remaining oil. Stir, then move the rice to one side, add the egg to the wok, allow to cook a little, before stirring into the rice with the remaining spring onions. Make sure the egg is properly cooked.
  5. Add the stir-fry pack to the meatballs and cook for 2-3 minutes, until the meatballs are no longer pink. Add the Peking lemon sauce and heat through. Serve immediately with the egg-fried rice.
Make it veggie

Try swapping the pork mince for 1 x 300g pack frozen Quorn chicken-style pieces.

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Ingredients

  • ½ x 750g pack pork mince
  • 1/3 x 50g pack red chillies, finely chopped
  • ½ bunch spring onions, finely chopped
  • 1/3 x 1kg pack basics long grain rice
  • 2 medium Woodland free-range eggs by Sainsbury's, beaten
  • 1 x 700g pack basics vegetable stir fry
  • 1 x 500g jar Peking lemon cooking sauce
Buy recipe ingredients

From your store cupboard

  • 1½ tablespoons sunflower oil

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