Prep time: 10 minutes 

Cooking time: 25 minutes 

Serves: 12

This recipe makes fried rice into finger food, easy to pack into lunchboxes and for the kids to snack on. They’re baked instead of fried, similar to mini quiches, and you can swap out any of the veggies to suit your kid’s favourites. 

Ingredients: 

• 1 cup of rice, pre-cooked and refrigerated overnight or for at least 3 hours
• 2 rashers of bacon, cut into strips  
• ½ small onion, diced 
• 1 clove of garlic, diced 
• ¼ cup frozen peas
• ½ carrot, diced 
• 2-3 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1-2  tablespoons of sesame oil 
• Pepper, to taste 
• ¼ cup of plain flour
• 2 eggs, beaten 
• 1 tablespoon of butter

Method:

1. Preheat oven to 180C fan forced.

2. Combine the rice, onion, garlic, peas, carrot, bacon, soy sauce, oyster sauce and sesame oil. Sift over the flour and pour in the eggs. Crack over pepper and mix well. 

3. Take a 12-cup muffin tray and grease with butter. 

4. Scoop in the rice mixture to the top of each muffin cup. Press down on each with a spoon to compact the rice so they will hold firmly while baking.

5. Place the muffin tray into the oven and cook for 25 minutes. The rice should just be starting to brown and crisp before you take it out. 

6. Allow to cool in the muffin tray before removing to serve or pack into lunchboxes.