Emerald green vegetables add crunch to teriyaki-glazed meatballs in this satisfying dish. Served on fluffy, soft rice, it's a textural delight full of rich and fragrant, Japanese-inspired flavour. Be sure to spoon over any leftover sauce from the pan.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid, and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, make meatballs.
Place mince, egg and panko breadcrumbs in a large mixing bowl with ¼ teaspoon salt and a good crack of pepper. Using your hands, bring mixture together until well combined. Roll into 6 equal-sized meatballs.
Thinly slice spring onion and crush garlic. Rinse and roughly chop bok choy. Remove stems and halve snow peas.
Heat oil in a frypan over medium heat. Add meatballs and cook, turning occasionally, for 6–8 minutes or until golden and almost cooked through.
Add garlic, spring onion, bok choy and snow peas to frypan, cover with a lid and steam for 2–3 minutes or until vegetables are tender but still retain some bite.
Add teriyaki sauce to frypan and cook for 30 seconds or until warmed through and reduced slightly. Divide rice between bowls and top with meatballs and greens.