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🍽️ Wok Vegetables with Rice-Meatballs

603 kcal · 30 min · 4 servings

Ingredients

• Basmati rice 300 g
• Salt Pinch
• Spring onions 1 bunch
• Carrots 3 pcs.
• Zucchini 1 pc.
• Sugar snap peas 150 g
• Spinach leaves 300 g
• Eggs 1 pc.
• Ground beef 600 g
• Soy sauce 4 tbsp
• Chili, ground Pinch
• Sunflower oil 3 tbsp

Instructions

1. 1. Place the rice in a pot and cover it with about 700 ml of salted water.
2. 2. Bring the water to a boil.
3. 3. Reduce the heat to medium.
4. 4. Let the rice cook covered for about 10 minutes.
5. 5. Thoroughly wash the spring onions.
6. 6. Remove the root ends of the spring onions.
7. 7. Slice the spring onions into rings.
8. 8. Wash the carrots.
9. 9. Peel the carrots.
10. 10. Wash the zucchini.
11. 11. Cut the zucchini into batons.
12. 12. Wash the snow peas.
13. 13. Halve the snow peas diagonally.
14. 14. Wash the spinach.
15. 15. Separate the egg into egg white and egg yolk.
16. 16. Take 100 g of the cooked rice aside.
17. 17. Keep the remaining rice warm.
18. 18. Place the taken rice into a bowl.
19. 19. Add the minced meat to the rice.
20. 20. Add the egg yolk.
21. 21. Add 2 tbsp of soy sauce.
22. 22. Season with salt and chili.
23. 23. Mix the ingredients well.
24. 24. Form small balls from the mixture.
25. 25. Heat 2 tbsp of oil in a wok or pan over high heat.
26. 26. Fry the balls all around for about 5 minutes.
27. 27. Set the finished balls aside.
28. 28. Wipe the pan or wok with kitchen paper.
29. 29. Heat the remaining oil.
30. 30. Fry the carrots, spring onions, snow peas, and zucchini while stirring for about 8 minutes.
31. 31. Add the rice-meatballs.
32. 32. Add the spinach.
33. 33. Let everything wilt together for about 2 minutes.
34. 34. Season with soy sauce.
35. 35. Serve the dish together with the rice.

Nutrition per serving

• kcal: 603
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 64 g