Chicken Fried Rice Cups are my new go-to quick meal and snack for my on the go family! Perfect for lunch boxes or after school snacks! Easy to make, tasty and has protein! What more could you ask for?
I’ve mentioned before that my kids don’t really like sandwiches. (Or any breakfast foods!) I know they must sound picky, but honestly, they are fantastic eaters! Most days they bring big salads for lunch, but that even gets boring now and then. They are also involved with activities that require them to fuel up beforehand. I am constantly on the lookout for food options that have all the basics – protein, veggies and a starch, preferably gluten free. I was browsing Pinterest for ideas and saw a few ideas like mini pot pies, quiche cups, lasagna cups, all made in a muffin tin. None jumped out at me as something my kids would want to eat or that would hold well in a lunch box, but I liked the idea of the individual servings. A week or so later, one of them made a portion of fried rice with some leftovers we had in the fridge and it gave me the idea to try it in single portions. Here is how I made it.
Chicken Fried Rice Cups
- 3/4 – 1 lb Cooked Chicken, Shredded or Ground (I used lean ground chicken breast)
- 1/2 Tsp Sesame Oil
- 1-2 Tsp Soy Sauce
- 2-3 TBSP Finely Minced Onion
- 2 Cups Cooked Rice, Seasoned*
- 1 Cup Finely Chopped Veggies of Choice (I used carrots & spinach)
- 2-3 TBSP Finely Chopped Parsley (Can use cilantro)
- Fresh Ground Pepper, To Taste
- 3/4 Cup Shredded Mozzarella
- 3 Eggs, Beaten
- 1/2 Tsp Sesame Oil
- 1 TBSP Soy Sauce
- 1 TBSP Sesame Seeds, optional for garnish
First I began with cooking my rice. I used a microwave rice cooker. *In place of water, I use chicken broth for added flavor. After the rice was cooked, I spread 2 cups out in a flat pan to cool more quickly in the fridge.(Fried rice always comes out better when cooked and chilled in advance) While it was cooling, I browned the ground chicken breast. When the chicken was 3/4 of the way cooked, I drained off the fat, then mixed together the sesame oil and soy sauce and added it to the pan, combining it well into the meat. Next I added the onion and cooked finished cooking the chicken. I removed it from the heat and set it aside to cool a bit too. You don’t want your rice to be hot because it will melt the cheese right away and even start cooking the egg, which could begin to clump. (You could even use leftover rice.)
Preheat oven to 375 degrees.
Next it was time to chop the veggies of your choice. You can use anything you like or that you find in fried rice. It could be cabbage, peas, carrots, zucchini, mushrooms, spinach, etc. This day I used shredded carrots and I cut a big handful of spinach into ribbons. Then I mixed it with the chopped parsley and combined it in a large bowl with the rice, chicken, mozzarella and added fresh cracked pepper. In another bowl, I beat 3 eggs with the remaining sesame oil and soy sauce. I poured it over the chicken and rice mixture until it was mixed well throughout.
Line your muffin tin with cupcake liners. I prefer the foil ones when I bake with meat or egg. Divide the mixture evenly between the 12 cups.
Sprinkle the tops with sesame seeds, if desired. Bake for 18-23 minutes. Check to make sure the egg is cooked through, then remove and set aside. You can serve immediately. If you are making ahead, allow to cool through at least 1/2-3/4 of the way through before refrigerating them. Store in an airtight container.
And here you have it. Chicken Fried Rice Cups! So yummy! My husband loved them too! We had some for lunch yesterday with a side salad. So good!