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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Asian Rice Cups

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 15 mins
Ready in
TOTAL TIME 30 mins


  • 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


Life is Nice with Rice

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, 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 it 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. These tasty cups are also loaded with flavor and are a great way to get picky eaters to eat their veggies.

For another plant-based recipe, learn how to make this vegan meatloaf.

Add Protein

If your diet isn’t vegetarian, give this recipe a protein boost by adding diced chicken, pork, shrimp or beef to the mix. Add the final touch by garnishing each cup with toasted sesame seeds. Looking for more quick snack ideas? Try your hand at these protein-loaded Sausage, Egg and Cheese muffins.

  • 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.