John Myers
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Vegetable Rice with Quail Eggs and Meatballs
The perfect vegetable rice with quail eggs and meatballs recipe with a picture and simple step-by-step instructions.
Vegetable rice with quail eggs:
- 200 g Rice
- 1 tsp Salt
- 1 tsp Turmeric
- 12 piece Quail eggs
- 250 g Carrots
- 250 g Leek
- 250 g Kohlrabi
- 125 g Young peas frozen
- 50 g Celery
- 50 g Spring onions
- 10 g Red chilli pepper (½ pod)
- 10 g Ginger (1 piece of walnut size
- 10 g Peeled lemongrass
- 4 Stalks of parsley
- 3 tbsp Sweet soy sauce
- 3 tbsp Soy sauce
Meatballs:
- 400 g Onion mince from the butcher
- 1 tsp Sweet paprika
- 1 tsp Salt
- Breadcrumbs
- 1 Cup Peanut oil
- Meatballs: Season the onion mince with sweet paprika (1 teaspoon) and salt (1 teaspoon), mix well, form small meatballs (approx. 1.5 – 2 cm in diameter) and roll in breadcrumbs (makes approx. 20 – 22 pieces). Heat peanut oil (1 cup) in the wok, fry the meatballs in two portions until golden-brown and place on the wok drainage grid. Vegetable rice with quail eggs: Cook rice in 450 ml water with salt (1 teaspoon) and turmeric (1 teaspoon) for about 20 minutes using the spring rice method. See my recipe: Cooking Rice, hard boil quail eggs and peel them off. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean and wash the leek, cut lengthways into narrow strips and finely cut the strips into small squares. Peel and finely dice the kohlrabi. Peel and finely dice the celery. Clean and wash the spring onions and cut diagonally into rings. Clean, wash and finely dice the chilli pepper. Peel the ginger and dice it very finely. Peel the lemongrass and cut the inside into fine rings. Wash the parsley, shake dry and pluck. Scoop the oil out of the wok except for 2 – 3 tablespoons and fry the vegetables in it one after the other (carrot blossoms, chili pepper cubes, ginger cubes, lemongrass rings, celery cubes, leek pieces, kohlrabi cubes, peas and spring onion rings) Season with sweet soy sauce (3 tbsp) and soy sauce (3 tbsp), add the plucked parsley, quail eggs and meatballs, heat everything with the lid closed and serve in a wok.
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