Appetisers and Snack Recipes
Shrimp Fried Rice Cups
Description
"Shrimp fried rice that you don't need a fork for!"
Ingredients
- nonstick cooking spray, for the pan
- 2 tablespoons canola oil
- 1 small red onion, diced small
- 1 medium red bell pepper, diced small
- 1 cup finely chopped carrot
- 1 cup frozen peas, thawed
- 1 cup bean sprouts
- 3 1⁄2 cups cooked medium-grain rice, cooled
- 3 tablespoons sliced scallions, plus more for garnish
- 12 peeled and deveined large shrimp, left whole, plus 8 ounces peeled and deveined large shrimp, cut into 1-inch pieces
- 2 tablespoons soy sauce, plus more for drizzling
- 2 teaspoons sesame oil
- 2 large eggs, beaten
- 1⁄4 cup all-purpose flour
- red pepper flakes, for sprinkling
- kosher salt
Directions
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
- Heat the canola oil in a large skillet or wok over medium-high heat. Add the onions, peppers and carrots and cook, stirring occasionally, until softened and slightly charred, 3 to 5 minutes. Stir in the peas and bean sprouts and cook another 2 minutes. Transfer to a large bowl and stir in the rice, scallions, chopped shrimp, soy sauce, sesame oil, eggs, flour, a pinch red pepper flakes and salt.
- Spoon the rice mixture into the wells of the muffin tin, filling to the top and pressing gently with the back of a spoon. Top each with a whole shrimp and sprinkle the shrimp with salt and a pinch red pepper flakes. Bake until sides of the cups are golden and the shrimp is cooked through, 20 to 24 minutes.
- Let sit 5 minutes, then remove the rice cups with a small offset spatula and top with sliced scallions. Serve with soy sauce for drizzling.
