Southeast Asian-style meatballs and fried rice recipe
Nasi goreng, the Indonesian stir-fried rice dish, is the loose inspiration for this easy midweek recipe. The earthy, smoky flavours of the spice paste really lift the ingredients. Try adding a final flourish with a scattering of coriander, spring onions and chilli, if you like.
See method- Serves 2
- 20 mins to cook
- 672 calories / serving
- Dairy-free
Ingredients
- 2 tbsp vegetable oil
- 8 beef meatballs, or Tesco Plant Chef Meat-free Balls
- 2 ½ tbsp nasi goreng paste
- 250g pack pak choi, quartered, leaving the root attached
- 250g pouch microweavable basmati rice
- 2 large eggs, beaten, or 400g tin chickpeas, washed and drained
Finishing touches (optional)
- chopped fresh coriander
- finely sliced spring onion
- sliced red chilli
Each serving contains
- Energy
- 2580kJ 672.3kcal
- Fat
- 33g
- Saturates
- 13g
- Salt
- 2.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 53.14gProtein 36.76gFibre 10.0g
Method
- Heat 1 tbsp oilin a large lidded frying pan over a high heat. Add the meatballs (or Plant Chef meat-free balls) and brown, uncovered, for 4-5 mins, then reduce the heat slightly and add the nasi goreng paste. Cook for 2-3 mins, stirring to cover the meatballs in the paste. Add the pak choi and fry for 2-3 mins. Add a splash of water, cover with the lid, and allow the veg to steam for 1-2 mins until tender.
- Meanwhile, cook the rice to pack instructions. Heat 1 tbsp oil in a wok or large frying pan over a high heat and add the rice. Stir-fry for 2 mins, allowing for it to go a little crispy.
- Add the beaten egg(or chickpeas) to the rice and stir in for 1-2 mins until cooked. Serve with the meatballs and pak choi. Scatter with coriander, spring onions and red chilli, if you like.
- Use Tesco Plant Chef Meat-free Balls, and swap the eggs for chickpeas
- See more Quick recipes
