Asian Rice Cups
With all the flavors of your favorite fried rice, these vegetarian Asian Rice Cups are a must-try! Made with Success® Basmati Rice these are as easy as 1-2-3 with this quick and easy, 3-step recipe!
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Ingredients
- 1 bag Success® Basmati Rice
- 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 canola oil
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 cloves garlic, minced
Instructions
Make these quick and easy vegetarian 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.
Step 1
Prepare rice according to package directions. Let cool to room temperature. Meanwhile, spray a 12-cup muffin tin with nonstick cooking spray.
Step 2
Preheat oven to 400˚F. Stir together rice, vegetable medley, eggs, green onions, flour, oil, hoisin sauce, soy sauce and garlic. Spoon evenly into muffin cups.
Step 3
Bake for 15 minutes, or until set and golden brown. Let cool for 5 minutes; invert onto a cooling rack. Serve warm or let cool completely.
Recipe Tips
Garnish each rice cup with toasted sesame seeds, if desired.
For a protein boost, add leftover cooked, diced chicken, pork, shrimp or beef to the mixture in Step 2.
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