ASIAN MEATBALL MAGIC OVER VEGGIE FRIED RICE
Ingredients
The Meatballs:
2 eggs
3 tablespoons hoisin sauce, divided
1 tablespoon soy sauce
¼ cup oyster sauce
2 teaspoons sesame oil
½ teaspoon salt
½ teaspoon black pepper
4 cloves garlic, finely chopped
1 cup panko breadcrumbs
1 ½ pounds ground pork
3 tablespoons peanut oil
1 tablespoon rice wine vinegar
½ cup water
½ teaspoon corn starch
The Fried Rice:
3 tablespoons peanut oil, divided
1 large onion, chopped
1 jalapeño pepper, minced including seeds
8 garlic cloves, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
5 large eggs
1 teaspoon salt
1 teaspoon black pepper
2 cups pea pods
3 cups Jasmine rice, cooked (1 cup raw)
1 tablespoon soy sauce
2 tablespoons oyster sauce
½ cup scallions, chopped
The Garnish:
¼ cup scallions, chopped
2 teaspoons toasted sesame seeds
Instructions
Combine the eggs, hoisin, soy sauce, 1 tablespoon of the oyster sauce, sesame oil, salt, pepper, and garlic in the bottom of a large bowl and whisk to combine. Add the breadcrumbs and pork to the bowl and massage everything together with your hands until well blended. Form into balls a little larger than the size of a ping pong ball. Note – the meat will be soft and a little sticky.
Place the meatballs in the freezer for 30 minutes while you prepare the veggies for the fried rice. This will help them keep their shape when you sear them.
Heat the peanut oil in a large non-stick skillet over medium high heat. Sear the meatballs on all sides until crispy and browned.
Whisk together the remaining 2 tablespoons of hoisin, the vinegar, water, and corn starch in a small bowl. Pour this over the meatballs and gently toss them to coat. Cover the pan and reduce the heat to medium. Cook for 4-5 more minutes more, stirring at 1 minute intervals and covering in between, until the meatballs are just cooked through (160 degrees in the center).
Remove the meatballs from the pan, tent with foil, and set aside while you prepare the fried rice. Note – you can also place them in an oven preheated to 300 degrees to keep warm.
To make the fried rice, add the 1-2 tablespoons of the peanut oil to the pan drippings from the meatballs (depending on how much oil is left in the pan). Cook the onions, jalapeño, garlic, red and yellow bell peppers until soft and fragrant, about 2 minutes. Push the veggies to one side of the pan and add the additional 1 tablespoon of oil to the empty side. Crack the eggs into the empty side of the pan. Scramble the eggs with your spatula until almost cooked through but still wet. Combine the eggs and veggie mixture and add the salt, pepper, pea pods, rice, soy sauce, and oyster sauce to the pan. Cook for 2 minutes stirring occasionally. Rice will get slightly crispy and pea pods will be crisp tender.
Serve the rice, topped with the meatballs and garnished with more scallions and sesame seeds.
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