Recipe Muffin-pan fried rice cups : Easy, Special and Delicious

Recipe Muffin-pan fried rice cups : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Muffin-pan fried rice cups. This Recipe Muffin-pan fried rice cups : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Muffin-pan fried rice cups was necessary 15m, cook 50m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Muffin-pan fried rice cups

Turn a family-favourite into delicious freezer-friendly muffins - perfect for school and work lunch boxes.

9 Ingredients

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  1 cup brown rice
  
  
  


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  2 tsp extra virgin olive oil
  
  
  


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  1 small brown onion, finely chopped
  
  
  


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  2 shortcut bacon rashers, trimmed, finely chopped
  
  
  


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  12 square wonton wrappers
  
  
  


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  1/2 cup frozen peas
  
  
  


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  300g can corn kernels, drained
  
  
  


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  2 tbsp hoisin sauce
  
  
  


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  3 eggs, lightly beaten
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Cook rice following absorption method on packet. Transfer to a heatproof bowl.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, heat oil in a frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add bacon. Cook for 5 minutes or until golden. Add to rice. Set aside for 10 minutes to cool.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 220°C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan. Line holes with wonton wrappers.
  
  
  


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  Step 4
  
  
  
  
  Add peas, corn, hoisin sauce and egg to rice mixture. Season with pepper. Stir to combine. Spoon mixture into prepared pan holes, pressing to compact. Bake for 20 to 22 minutes or until golden and just firm to touch.
  
  
  


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  Step 5
  
  
  
  
  Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from pan and transfer to a wire rack to cool completely. Once cold, wrap individually in plastic wrap, then foil. Freeze for up to 2 months. Remove foil and place in lunchbox.
  
  
  

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