Home > Recipes > Fried rice muffins
  • 0.25 serves of vegetables per 
  • muffin
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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



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. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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