Green-up your weeknight with fragrant, spinach-tossed rice that plays the side-kick to delicious, ready-made meatballs that you've glazed in a sweet and sticky sauce. Add crisp snow peas and cool cucumber and behold bowls of emerald-hued flavour.
Place rice in a small saucepan with 310ml (1¼ cups) cold water and bring to the boil over high heat. Cover with lid, reduce heat to low and cook for 15 minutes or until rice is tender. Roughly chop spinach, add to rice and stir to warm through. Cover with a lid and set aside to keep warm. While the rice is cooking, continue with step 2.
Heat vegetable oil in a medium frypan over medium heat. Add meatballs and cook, turning occasionally, for 12–15 minutes or until golden and almost cooked through. While the meatballs are cooking, continue with step 3.
Thinly slice cucumber into rounds. Trim snow peas and halve diagonally.
Peel and finely grate ginger. Combine honey, soy sauce, sesame seeds, sesame oil, 40ml (2 tablespoons) water and ginger in a bowl and mix well to combine.
Add snow peas to meatballs and pour over sauce. Cover with a lid and cook for 1–2 minutes or until snow peas are tender. Remove lid and cook for a further 1 minute or until sauce has reduced and meatballs are cooked through.
Divide rice between bowls and top with meatballs and snow peas, spoon over sauce and serve with sliced cucumber.