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Southeast Asian-style meatballs and fried rice recipe

Southeast Asian-style meatballs and fried rice recipe

16 ratings

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
  • 672.3 calories / serving

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
Shop ingredients
Basmatic rice can always be swapped for long-grain

Each serving contains

  • Energy

    2580kj
    672.3kcal     34%

  • Fat

    33g 47%

  • Saturates

    13g 63%

  • Sugars

    9g 10%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 53.1g Protein 36.8g Fibre 10g

Method

  1. Heat 1 tbsp oil in 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.
  2. 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.
  3. 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.

Make it vegan
Use Tesco Plant Chef Meat-free Balls, and swap the eggs for chickpeas

Chef's tip:

Try some chopped red chillies for little bit of extra heat.

Drink pairing:

Try with Tesco Finest Cahors Malbec – the light oak and minty aromas will lift the spice and complement the pak choi.

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