Chili Crisp Egg Fried Rice Cups
Chili Crisp Egg Fried Rice Cups deliver an explosion of flavors in every bite, combining crispy edges with fluffy centers and a spicy kick. Perfect for gatherings or casual weeknight dinners, these colorful cups transform simple ingredients into a delightful culinary experience that will impress family and friends. With a foolproof recipe that guarantees restaurant-quality results, you’ll enjoy creating this Instagram-worthy dish that’s adaptable for various dietary preferences and occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
- 2 cups cooked rice (preferably day-old)
- 3 large eggs
- 3 tbsp chili crisp sauce
- 2 green onions, chopped
- 1 cup bell peppers, diced
- 1 tbsp sesame oil
- Fresh cilantro or parsley, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a bowl, whisk together eggs, salt, and pepper until frothy.
- Heat sesame oil in a pan over medium heat; sauté green onions and bell peppers until softened.
- Stir in the cooked rice, breaking up clumps until well combined with vegetables.
- Remove from heat and gently fold in chili crisp sauce.
- Spoon the mixture into the muffin tin cups and bake for 15-20 minutes until golden brown.
- Let cool slightly before garnishing with cilantro and sesame seeds.
Nutrition
- Serving Size: 1 cup (110g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Use leftover cold rice for the best texture. Customize by adding vegetables like peas or swapping jasmine rice for brown rice or quinoa. Store leftovers in an airtight container in the fridge for up to three days and reheat with a splash of water.