Fried rice cups

For make-ahead magic and easy freezing, you can’t look past these kid-friendly fried rice muffin cups.


1 cup jasmine rice

4cm piece fresh ginger, thinly sliced

2 middle bacon rashers, trimmed, finely chopped

1/2 cup frozen peas and corn

1 small red capsicum, finely chopped

2 green onions, thinly sliced

2 garlic cloves, crushed

1/4 cup plain flour

2 eggs, lightly beaten

2 tbsp ABC Sweet Soy Sauce, plus extra to serve

2 long red chillies, thinly sliced

Canola oil cooking spray


Step 1
Cook rice with ginger following absorption method on packet. Remove and discard ginger. Transfer rice to a heatproof bowl. Cool for 20 minutes.
Step 2
Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
Step 3
Add bacon, peas and corn, capsicum, onion, garlic and flour to rice. Season. Stir to combine. Add egg and sweet soy sauce. Stir to combine. Spoon mixture among prepared pan holes. Lightly press with the back of spoon to compact. Top with chilli. Spray with oil. Bake for 20 to 25 minutes or until golden and just firm to touch.
Step 4
Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from pan. Serve drizzled with extra sweet soy sauce.