Make these quick and easy vegetarian rice cups for lunch, dinner, or as a snack for hungry kiddos after school in under 30 minutes.
Prepare rice according to package directions. Let cool to room temperature.
Preheat oven to 400˚F. Stir together rice, vegetable medley, eggs, green onions, hoisin sauce, soy sauce, flour, oil and garlic. Spoon evenly into 12 greased muffin cups.
Bake for 15 minutes or until set and golden brown. Let cool for 5 minutes; invert onto rack. Serve warm or let cool completely.
Garnish with toasted sesame seeds if desired. For a protein boost, add leftover diced chicken, pork, shrimp or beef.
Sometimes the name of the game in the kitchen is quick and easy and these tasty, vegetarian Asian Rice Cups made with Success® Basmati Rice are just that. Whether you’re short on time for lunch or dinner, or you need an after-school snack to hold the kids over until dinner time, these delicious fried rice-flavored cups have got you covered!
We’re not kidding when we say this recipe is easy. Simply cook the rice, mix it with the rest of the ingredients, spoon into muffin cups, and pop the pan in the oven. Give it all of 15 minutes to bake and they are done! It really doesn’t get any easier than that. And don’t worry, you aren’t skimping taste just because they are easy to make. These tasty cups are loaded with flavor and are a great way to get those picky eaters to eat their veggies.
If your diet isn’t vegetarian, give this recipe a protein boost by adding diced chicken, pork, shrimp or beef. Add the final touch by garnishing with toasted sesame seeds (if desired). Or you can try your hand at these protein-loaded sausage, egg and cheese muffins.