Red capsicum can be replaced with sliced mushrooms, for a change. Chicken meatballs are available from major Woolworths supermarkets.
2 tablespoons olive oil
400g packet Jamie Oliver Asian-Style Chicken Meatballs
1 onion, finely chopped
1 red capsicum, cut into thin strips
2 tablespoons Gourmet Garden Thai Stir-In Seasoning
450g packet microwaveable long-grain rice
2 cups chicken stock
150g snow peas, trimmed, thinly sliced lengthways
2 teaspoons fish sauce
Heat oil in a large, non-stick frying pan over a medium heat. Add meatballs. Cook turning occasionally, for about 5 minutes, or until cooked. Remove.
Add onion and capsicum to same pan over a medium heat. Cook, stirring occasionally, until onion is soft. Add stir-in seasoning. Cook, stirring for 1 minute.
Add crumbled rice to pan with stock. Bring to boil. Gently boil, stirring occasionally, for about 3 minutes, or until liquid is almost evaporated.
Return meatballs to pan with snow peas and fish sauce. Cook, stirring until hot. Remove and serve.