Orange Veggie Fried Rice Mini Muffins
Servings: 36 Mini Muffins
Ingredients
- 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
- ½ cup frozen peas thawed
- ½ cup shredded cheese of choice
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Additional green onions
- Sesame seeds
Instructions
- 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.
- Extras can be stored, covered in the refrigerator for 4 days or frozen for up to a month.
Nutrition
Calories: 42kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.2mg
