Products used in this recipe
Mini Fried Rice Cups
Yield: 24 Servings (2 rice cups each)
Yield: 24 Servings (2 rice cups each)
You need some of these fun little cuties on your menu! Crispy, flavorful and packed with veggies and protein, these rice cups will be a popular addition to your school menu rotation.
Preparation Instructions:
Step 1
The day before service, thaw peppers and onions and avocado under refrigeration overnight.
Step 2
Preheat oven to 375° F. Spray muffin pans with pan release.
Step 3
Combine eggs, soy sauce and water in a medium mixing bowl.
Step 4
Add rice, peppers and onions, and avocado. Stir to combine.
Step 5
Using a #12 disher, portion 1/3 cup per muffin cup.
Step 6
Gently press the rice into each cup to ensure proper formation while cooking.
Step 7
Cook at 375° F for 15-16 minutes until tips turn golden brown. Let rest for 10 minutes, then remove rice cups from pan.
Step 8
Serve 2 rice cups per serving.
Meal Components
1 oz. eq. WGR grain, 1/8 cup other vegetable
