Orange Veggie Fried Rice Mini Muffins
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
Vegetables, Rice & GrainsOccasion
Bento Lunch Box Recipes, Kid-FriendlyIngredients
- 1 ½ cups cooked and cooled rice, white or brown
- 3 large eggs
- 3 tablespoons SAN-J Orange Sauce, plus more for serving
- ½ cup finely diced carrots
- ½ cup finely diced bell pepper, red, orange, or yellow
- ¼ cup finely sliced green onions, plus more for serving
- ½ cup frozen peas, thawed
- ½ cup shredded cheese of choice
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- sesame seeds, optional garnish
Directions
- Preheat the oven to 375°F. Generously grease 36 mini muffin cups or spray with nonstick cooking spray.
- In a large bowl, whisk together the eggs and SAN-J Orange Sauce until well combined. Add the rice, carrots, bell pepper, green onions, peas, cheese, garlic powder, salt, and pepper. Stir until evenly mixed.
- Using a small cookie scoop or tablespoon, divide the mixture among the mini muffin cups, filling each almost to the top. Press down gently with the back of a spoon to compact the mixture slightly.
- Bake for 14–16 minutes, or until the muffins are set and lightly golden around the edges.
- Allow the mini muffins to cool in the pan for about 5 minutes before carefully removing them.
- Garnish with green onions and sesame seeds if desired. Serve warm, at room temperature, or chilled. Serve extra SAN-J Orange Sauce on the side for dipping.
Makes 36 mini muffins.
Extras can be stored, covered in the refrigerator for 4 days or frozen for up to a month.
