Chicken Fried Rice Muffins

Chicken Fried Rice Muffins

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

  • 45 Mins

    Cooking Time

  • easy

    Difficulty

  • 25 Mins

    Prep Time

  • 6 People

    Serves

  • 115 g packet Continental Oriental Fried Rice
  • 1 1/4 cups (310mL) hot water
  • 1 tsp salt-reduced margarine spread
  • 2 cups grated mozzarella
  • 1/2 cup thinly sliced spring onions
  • 420 g canned corn kernels, drained
  • 1 cup shredded cooked chicken
  • 1/2 cup sweet and sour simmer sauce
  • 3 eggs, lightly beaten
  • 200 g green salad leaves, to serve

  1. Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole 1/3 cup capacity muffin pan with non-stick cooking spray.

  2. Place rice packet contents, hot water and margarine into a saucepan. Bring to the boil, stirring. Cover, reduce heat, and simmer for 10 minutes. Remove from the heat. Stir, cover again and allow to cool for 10 minutes.

  3. In a large bowl combine cooled rice, 1 cup grated cheese, spring onions, corn, chicken and sweet ‘n sour sauce. Stir in the eggs until combined. Spoon rice mixture into prepared muffin pan. Scatter a little of the remaining cheese on top of each muffin.

  4. Bake for 25-30 minutes or until golden and firm to the touch. Allow the muffins to stand in pan for 5 minutes to firm up. Carefully run a knife along the sides to loosen the rice muffins from the pan. Serve the muffins with a green salad. Recipe & Image created by Foodies of Australia.

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