- 375 g pork mince
- 1 red chilli, washed and finely chopped
- 0.5 bunch spring onions, washed and finely chopped
- 300 g white rice
- 1.5 tbsp sunflower oil
- 2 medium free-range eggs, beaten
- 700 g stir fry vegetable mix
- 500 g jar Peking lemon cooking sauce
In a bowl, mix together the pork mince, chillies and half of the spring onions. Season well and form into 12 meatballs. (Remember to wash your hands after handling raw meat.)
Cook the rice according to the pack instructions.
Meanwhile, brown the meatballs in a frying pan with 1 tablespoon of oil for 5-10 minutes.
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 and allow to cook a little before stirring into the rice with the remaining spring onions. Make sure the egg is properly cooked.
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.