Name: Meat balls in chinese gravy with fried rice recipe by Nandini Rathore at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: Minced meat 1cup; Eggs beaten 2; Bread crumbs 2cups; Oil for frying; For gravy -; Cornflour 1tsp dissolved in1/2cup water; Soy sauce 1tbsp; Chilly sauce 1tbsp; Vinegar 1tbsp; Grated ginger 2tsp; Crushed garlic cloves 1tsp; Chopped green chillies 1tsp; Tomatoes chopped 1cup; Sesame oil 1tbsp; For fried rice-; Rice par boiled n drained properly 2cups; Carrots 1/2cup grated; Shallots 1/2 chopped; Ginger 1tsp chopped; Garlic cloves2-3chopped; Soy sauce 1tbsp; White vinegar 1tsp; Salt to taste if required

ABOUT Meat balls in chinese gravy with fried rice RECIPE

Fried rice is a regular chinese recipe which is served here with meat balls.

Ingredients Serving: 4

Minced meat 1cup
Eggs beaten 2
Bread crumbs 2cups
Oil for frying
For gravy -
Cornflour 1tsp dissolved in1/2cup water
Soy sauce 1tbsp
Chilly sauce 1tbsp
Vinegar 1tbsp
Grated ginger 2tsp
Crushed garlic cloves 1tsp
Chopped green chillies 1tsp
Tomatoes chopped 1cup
Sesame oil 1tbsp
For fried rice-
Rice par boiled n drained properly 2cups
Carrots 1/2cup grated
Shallots 1/2 chopped
Ginger 1tsp chopped
Garlic cloves2-3chopped
Soy sauce 1tbsp
White vinegar 1tsp
Salt to taste if required

Instructions

Add ginger , cornflour,salt and garlic into your minced meat .
Make balls n dip into eggs and roll over the bread crumbs.
Deep fry those balls in heated oil
Keep aside these balls n get the gravy ready.
For gravy -heat up a little oil and saute ginger,garlic and red pepper add tomatoes,soya sauce,chilly sauce,vinegar .
Add a tsp of cornflour dissolved in half cup of water in this mixture and let it boiled for 5 minutes on simmer heat.
Finally add brown sugar and meat balls in gravy ,boil for more 5minutes.
For fried rice-
Heat up the sesame oil and fry all veggies with Ginger and garlic paste .
Cook for only 2minutes
Add vinegar n soy sauce .
Finally add rice n mix.
Enjoy eating with meat balls in gravy.

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