What you need: Serves 4
2 cups cooked, cold jasmine rice or long grain white rice
2 cloves of garlic, crushed
1 Tbsp teriyaki sauce
1 cup onions (julienne)
1 cup fresh or frozen corn
1 cup broccoli broken into small stems
1 cup carrot (julienne)
1/4 tsp black pepper powder
Salt to taste
For the meatballs:
1 lb ground pork
1 egg
1 slice of bread powdered
1/2 tsp fresh parsley
2 cloves of garlic, finely chopped
1/4 tsp pepper powder
Salt to taste
1 tsp teriyaki sauce
Preheat the oven n high broil setting.
In a mixing bowl, add all the meatball ingredients and mix to combine. Make meatballs the size of limes.
Place them on a baking sheet and broil for 15-18 minutes, rotating them half way.
While the meatballs cook, add oil in a deep skillet or wok, and turn on the heat to high.
When the oil begins to smoke, add the crushed garlic and onions. Give it a quick whisk, add in the broccoli, corn and carrots.
Add teriyaki sauce, pepper and salt. Stir for just another few minutes. Add the cooked meatballs to this and stir until combined. Let it cook for a few minutes until the vegetables and meatballs are glazed well in the teriyaki sauce.
Pour in the cold rice. Stir quickly for another few minutes until the sauces are blended with rice.
Turn off the heat, and serve hot.Let it cool down before you ad it into lunch boxes. Enjoy!