top of page

Muffin-Pan Fried Rice Cups

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Serves:

12 Servings

About the Recipe

Make these quick and easy rice cups for lunch, dinner or as a snack for hungry kiddos after school. Ready in just 30 minutes, they’re easy to whip up any time hunger strikes.

Ingredients

  • 1 cup Basmati Rice

  • 1 cup cooked and shredded chicken

  • nonstick cooking spray

  • 1 cup frozen vegetable medley (peas, carrots, corn), thawed

  • 3 eggs, beaten

  • 1/3 cup thinly sliced green onions

  • 2 tbsp all-purpose flour

  • 2 tbsp olive oil

  • 2 tbsp hoisin or teriyaki sauce

  • 1 tbsp soy sauce

  • 2 cloves garlic, minced

Instructions

  1. Prepare rice according to package directions. Let cool to room temperature. Meanwhile, spray a 12- cup muffin tin with nonstick cooking spray.

  2. Preheat oven to 400 ̊F. Stir together rice, chicken, vegetable medley, eggs, green onions, flour, oil, hoisin or teriyaki sauce, soy sauce and garlic. Spoon evenly into muffin cups.

  3. Bake for 15 minutes, or until set and golden brown. Let cool for 5 minutes; invert onto a cooling rack for 5 minutes. Serve warm or let cool completely. If wanting to prepare for later,  wrap individually in plastic wrap, then foil. Freeze for up to 2 months. Remove foil and place in lunchbox.


Recipe Tips

  • Garnish each rice cup with toasted sesame seeds, if desired.


  • You can keep the chicken out for just veggies, or add leftover cooked, diced pork, shrimp or beef to the mixture in Step 2.

As prepared via: taste.com.au

bottom of page