Fried Rice Muffins

Fried Rice Muffins

  • Dairy free
  • Gluten free
  • Nut free

  • Prep: 50 mins

  • Cook: 40 mins

  • Serves: 12

Ingredients

  • 1 cup jasmine rice, cooked
  • 100 g cooked chicken, shredded
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn kernel
  • 1 small red capsicum, finely chopped
  • 2 spring onions (including green tops), thinly sliced
  • 2 cloves garlic, crushed
  • 2 eggs, lightly beaten
  • 2 tbs gluten free soy sauce (or tamari)
  • olive oil

Variations

Sprinkle with roasted sesame seeds for a nutty crunch to serve. 

Method

1. Preheat oven to 200oC. Lightly spray a 12 cup muffin tray with olive oil. 

2. Add chicken, peas, corn, capsicum, spring onion, garlic, egg, soy sauce (or tamari) and gluten free flour to the cooled rice and stir to combine. Spoon mixture evenly into the muffin tray. Lightly press with the back of spoon and spray with a little more oil.  

Bake for 20 to 25 minutes or until golden and just firm to touch. Stand for 10 minutes then carefully remove. 

Tip: Try brown rice for a nutty flavour. 

 

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.