Fried Rice Egg Cups
Course: Lunch, BrunchCuisine: AsianDifficulty: Easy
Servings
12
cupsPrep time
15
minutesCooking time
35
minutesThis is a very flexible recipe – use any vegetables you have, swap bacon for chicken, prawns, or tofu.
Serve as a snack, party finger food, or a portable lunch option.
Ingredients
200 g 200 bacon, chopped
2 cloves 2 garlic, finely minced
1 tbsp 1 fresh ginger, grated
3 cups 3 cooked rice (preferably day-old)
3 tbsp 3 soy sauce
1 tbsp 1 sesame oil
1 tbsp 1 hoisin sauce
1 tbsp 1 oyster sauce
5 large 5 eggs
3 3 spring onions, finely sliced
1 small 1 red capsicum, diced
1/2 cup 1/2 corn kernels
1/2 cup 1/2 carrot, diced
Spring roll wrappers (optional)
Cooking spray or a little oil for greasing
Directions
- Preheat oven to 190°C and lightly spray a muffin tin with oil. Line each hole with a spring roll wrapper if you like – it makes turning out the cups easier, but isn’t essential.
- Cook the bacon in a frying pan over medium heat until just starting to brown. Add garlic and ginger and fry 1-2 minutes until fragrant. Stir in the cooked rice. Mix the soy sauce, sesame oil, hoisin and oyster sauce together, pour over the rice, and stir to combine. Set aside to cool slightly.
- Beat the eggs in a large bowl, then stir in spring onion, capsicum, corn and carrot. Fold in the slightly cooled rice and season with black pepper.
- Spoon the mixture into the muffin holes, pressing down lightly. Bake 20-25 minutes, until set and golden on top. Cool a few minutes, then gently turn out and serve.
Recipe Video
Notes
- If spring roll wrappers brown before the egg is set, loosely cover the muffin tin with foil.