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