Thai Beef Meatball Kabobs Over Fried Rice

Bring water to boiling in a large saucepan. Add rice. Return water to boiling; reduce heat. Simmer, covered, for 18 minutes or until most of the water is absorbed and rice is tender. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Cover and refrigerate 4 hours.

Looking to save some time? Cook rice the day before, or use 2 cups cold, leftover rice.

Combine ground beef, onion, bread crumbs, 2 tablespoons cilantro, 1 egg, 2 tablespoons soy sauce, 1 tablespoon sweet chili sauce, ginger, and garlic in a large bowl. Shape mixture into 24 1/4-inch meatballs. Thread meatballs and red pepper alternately on to skewers.

If using bamboo skewers, soak skewers in water for 30 minutes before using.

Prepare a gas or charcoal grill for direct cooking over medium heat. Coat grates with cooking spray. Lightly coat kabobs with cooking spray. Grill 10 to 12 minutes or until meatballs are browned and cooked through (165 degrees), turning once halfway through.

Instead of grilling, thread meatballs and red pepper cubes alternately on skewers. Coat a rimmed baking pan with nonstick cooking spray. Place kabobs on pan and bake at 375 degrees for 18 to 20 minutes and internal temperature reaches 165 degrees.

Heat sesame oil in a large 12-inch skillet over medium heat. Add reserved rice, scrambled egg strips, snow peas, carrots, green onions, lime juice, remaining 2 tablespoons cilantro and remaining 1 tablespoon soy sauce to the skillet. Cook and stir for 2 to 3 minutes or until heated through and vegetables are crisp-tender.

Beat remaining egg in a small bowl. Create a well in the center of the rice and vegetable mixture; add egg all at once. Cook and stir for 1 to 2 minutes or until scrambled and evenly distributed throughout the rice mixture.

Serve kabobs over fried rice with additional sweet chili sauce and crispy wonton strips, if desired.