Korean {Style} BBQ Meatballs & Fried Rice

Like every other American, I love Trader Joe’s grocery stores. The fact that the closest Trader Joe’s is two hours away is inconvenient (even if it makes a great excuse for a girls’ day trip to the city). This weekend, as I prowled the crowded aisles of a Chicagoland Trader Joe’s with a good friend, I spotted a bottle of Korean {Style} BBQ Sauce and had to try it.

The Sun Bucket started at 340 C (644 °F).

The Trader Joe’s Korean {Style} BBQ Sauce is a good balance of sweet, savory, and a bit of heat. I thought it would make a nice glaze for meatballs to accompany fried rice. To start, I mixed 2 lbs of ground chicken with 4 cloves of garlic, 1 t of ground ginger, 4 chopped scallions, 1 T Sriracha, 1 egg, and 3/4 C breadcrumbs, and formed 16 large meatballs.

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I uncovered my Sun Bucket and heated 1 T of canola oil in my big sauce pan and gently placed the meatballs in the oil. After about 3 minutes I started flipping the meatballs to brown the other side. After another three minutes, I rotated the meatballs one more time, glazed them with a few tablespoons of the BBQ sauce and added 1/3 C water to the bottom of the pan. At this point, I put a lid on the pan to let the meatballs finishing steaming through, while they soaked up the bubbling sauce. 7 more minutes and the meatballs were cooked through, and removed from the Sun Bucket.

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Next I heated another tablespoon of canola oil in a medium saute pan and then added 1/3 C finely chopped onion to get the fried rice started. This was stir fried for 10-12 minutes until the onions were soft and golden brown. While the onions cooked, I scrambled two eggs with a few drops of soy sauce and sesame oil.

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When the onions were done, I scooped them out of the pan and poured in the egg. As the bottom of the egg started to set, I lifted up one edge and tilted the pan to allow any runny egg to roll under and cook. When the egg began to puff up, it was removed from the pan and 3 C of cooked rice was added. After stir frying the rice for a few minutes, the carrots, peas, and browned onions were thrown in and stir fried with the rice. While that was all cooking, the egg was sliced into strips and tossed with the rice along with 3 T of soy sauce and two chopped scallions.

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The Sun Bucket was used for 50 minutes tonight and cooked just over 2 kilograms of food with an approximate caloric content of 2900 calories.

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