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Home > Recipes > Fried rice muffins

Fried rice muffins

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.
(4)
Preparation time: 20 minutes
Cooking time: 40 minutes
Makes: 12
 
Vegetarian
,
Dairy free
,
Nut free
Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.
  • 0.25 serves of vegetables per 
  • muffin
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Ingredients

1 cup jasmine rice
100g cooked chicken, shredded
¼ cup frozen peas
¼ cup frozen corn
1 small red capsicum, finely chopped
2 spring onions, thinly sliced
2 garlic cloves, crushed
2 eggs, lightly beaten
2 tbsp reduced-salt soy sauce
¼ cup wholemeal flour
Olive oil

Savvy swaps

You can swap:

Frozen peas
Fresh or canned peas
Frozen corn
Fresh or canned corn
Spring onion
Chives or 1/4 cup finely diced onion

Tips

  • You can use brown rice to provide a fibre boost. 
  • You can make this recipe vegetarian by leaving out the chicken. 
  • Capsicum provides Vitamin C. Vitamin C helps you absorb iron from foods. Just a few strips of red capsicum provides your daily requirement for Vitamin C. 

  • This is a great recipe for using up leftover cooked rice and chicken. 
  • Using frozen vegetables mean you can just use what you need and freeze the rest for later. 
  • Buy flour in paper bags which can be recycled rather than buying plastic jars. 

  • Jarred garlic can be used to save time and money. 
  • Buying larger sized packets can help save money. A larger packet of rice or flour may be cheaper in the long run. Use the rest in other recipes. 

Method

Step 1
Cook rice according to packet instructions, then place in a bowl to cool in fridge.

Step 2
Preheat oven to 200oC. Grease a 12-cup muffin tray with olive oil.

Step 3
Add chicken, peas, corn, capsicum, spring onion, garlic, egg, soy sauce and flour to the rice and stir to combine.

Step 4
Spoon mixture evenly into the muffin tray. Lightly press with the back of spoon and brush with a little more oil.

Step 5
Bake for 20 to 25 minutes or until golden and just firm to touch. Stand for 10 minutes then carefully remove from tin.

Food safety tip: If you are packing leftovers for lunch, the muffins need to be kept cold so pack an ice brick. 

Tips

  • You can use brown rice to provide a fibre boost. 
  • You can make this recipe vegetarian by leaving out the chicken. 
  • Capsicum provides Vitamin C. Vitamin C helps you absorb iron from foods. Just a few strips of red capsicum provides your daily requirement for Vitamin C. 

  • This is a great recipe for using up leftover cooked rice and chicken. 
  • Using frozen vegetables mean you can just use what you need and freeze the rest for later. 
  • Buy flour in paper bags which can be recycled rather than buying plastic jars. 

  • Jarred garlic can be used to save time and money. 
  • Buying larger sized packets can help save money. A larger packet of rice or flour may be cheaper in the long run. Use the rest in other recipes. 

Rating

3
(4)

Rate this recipe

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