Spicy Chicken Meatballs-Veggie Fried Rice with Teriyaki Sauce



A classic combo of cooked rice, veggies, and protein (chicken meatballs) with a hint of tongue-tickling teriyaki sauce. 

To make this fried rice, I stir-fried fresh veggies, teriyaki sauce, garlic, along with a few other ingredients. It comes together within minutes if you already have your rice cooked ahead of time. You'll love it more, if you have leftover rice from the previous night meal. 
For meatballs, I usually prepare them ahead of time, freeze them raw and defrost completely before cooking. I've always found the ones I cook frozen raw, to be as tender and tasty as a freshly made meatball, as compared to the par cooked frozen meatballs. 
For cooking meatballs, I usually shallow fry them from all the sides over high heat on stove top, and then complete the cooking in oven. 
Here’s the recipe for Spicy Chicken Meatballs with Veggie Fried Rice and Teriyaki Sauce




FOR THE MEATBALLS
  1. 1.5 pound ground chicken
  2. 1 cup bread crumbs 
  3. 1 medium onion, finely chopped 
  4. 2 tsp minced garlic 
  5. 2-3 green chilies, finely chopped 
  6. 1 large egg
  7. 2 tsp olive oil
  8. 1 tsp curry powder
  9. 1/2 red chili powder/ freshly crushed black pepper
  10. Salt, to taste
  11. freshly chopped coriander leaves

FOR THE SAUCE

I have used Kikkoman Teriyaki Sauce, it was lying in my refrigerator since last one month

FOR THE RICE
  1. 1 Tbsp extra virgin olive oil
  2. 2 tsp minced garlic
  3. 1 cup sliced onions
  4. 1 cup shredded carrots
  5. 2-3 green chilies, slitted
  6. 3 cups Kohinoor basmati rice, cooked & cooled
  7. 3 Tbsp teriyaki sauce 
  8. 1 Tbsp green onions, to garnish



TO MAKE THE MEATBALLS
  1. Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
  2. In a large bowl, combine the chicken, onions, garlic, egg, olive oil, bread crumbs, curry powder, red chili powder, coriander leaves, and salt and pepper, to taste. Stir until well combined.
  3. Using a Tablespoon, roll the mixture into meatballs. The shape will never be proper round, so don't worry, keep making. 
  4. Either you can bake directly for about 20 minutes, until all the sides are browned or, you can follow the method I prefer of shallow frying meatballs in a non stick pan, over high heat on stove-top, and then placing the already browned meatballs in oven for about 10 minutes at 400 degree F. It gives a nice brown color and crunchiness to outer layer of meatballs. 
  5. I also prefer to cut the meatballs into halves, when using for fried rice. 
  6. TO MAKE THE RICE
    1. Heat one Tbsp of extra virgin olive oil in a large skillet. Add the garlic, onions, carrots and green chilies. Stir fry until soft, about 5 minutes. 
    2. Add the rice, teriyaki sauce and meatballs. Stir fry another 1-2 minutes. Remove from heat and garnish with chopped green onions!



Anshu Bhatnagar

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