• 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


  1. 1

    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.)

  2. 2

    Cook the rice according to the pack instructions.

  3. 3

    Meanwhile, brown the meatballs in a frying pan with 1 tablespoon of oil for 5-10 minutes.

  4. 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 and allow to cook a little before stirring into the rice with the remaining spring onions. Make sure the egg is properly cooked.

  5. 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.

Nutritional Details

Each serving provides
  • Energy 2981kj 712kcal 36%
  • Fat 19.1g 27%
  • Saturates 5.0g 25%
  • Sugars 34.0g 38%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

19.3g carbohydrate 0.9g fibre 5.6g protein

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