Are you ready to take your taste buds on an exciting journey with a delightful twist on a classic favorite? Say hello to Muffin Pan Fried Rice Cups! These adorable, bite-sized wonders are not only a feast for the eyes but also a delicious way to enjoy your leftover rice and veggies. Perfect for parties, meal prep, or a quick weeknight dinner, this recipe will have your family and friends begging for more. With just a handful of ingredients and 45 minutes of your time, you can create these crispy, golden cups that are bursting with flavor. Dive into this fun and easy recipe that transforms simple ingredients into an unforgettable dish that’s sure to impress!
Ingredients
- 3 cups cooked rice
- 1 cup mixed vegetables
- 2 eggs
- 1/4 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin pan with cooking spray or oil to prevent sticking.
- In a large mixing bowl, combine the cooked rice, mixed vegetables, and beaten eggs. Mix thoroughly to ensure even distribution of ingredients.
- Add soy sauce, garlic powder, onion powder, salt, and pepper to the rice mixture. Stir well to combine all seasonings evenly.
- Carefully spoon the rice mixture into each muffin cup, pressing down gently to compact the mixture and create a firm cup shape. Fill each cup to the top, leaving a small amount of space.
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the edges of the rice cups become golden brown and crispy.
- Remove from oven and let the rice cups cool in the pan for 5 minutes. This helps them set and makes removal easier.
- Gently run a knife around the edges of each cup to loosen, then carefully remove the rice cups from the pan using a small spatula.
- Serve warm as a side dish or appetizer. Optional: Garnish with chopped green onions or a drizzle of additional soy sauce.
Tips
- Use Day-Old Rice: For the best texture, use day-old rice as it’s less sticky and holds its shape better when baked. If you don’t have any, spread freshly cooked rice on a baking sheet to cool and dry out for about 30 minutes.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Peas, carrots, bell peppers, or even corn can add a pop of color and additional flavor.
- Don’t Skip the Greasing: Ensure you thoroughly grease the muffin pan to prevent sticking. You can use cooking spray, oil, or even butter for extra flavor.
- Press Firmly: When filling the muffin cups, press the rice mixture down firmly to create a compact shape. This will help them hold together better when baked and removed from the pan.
- Monitor Baking Time: Keep an eye on the rice cups while they bake. Ovens can vary, so check for a golden brown color on the edges to ensure they’re perfectly crispy.
- Garnish for Flair: Elevate your presentation by garnishing with chopped green onions or a drizzle of soy sauce just before serving. It adds a fresh touch and enhances the dish’s visual appeal.
- Make Ahead: These rice cups can be made ahead of time and stored in the fridge. Just reheat them in the oven for a few minutes before serving to enjoy them warm and crispy again.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 20g
Protein: 4g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 45mg
