Shrimp Fried Rice Cups

By ksgroves

Ingredients

• nonstick cooking spray for the pan
• 2 TBS 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
• 1 TBS 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 TBS soy sauce, plus more for drizzling
• 2 TSP sesame oil
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• red pepper flakes, for sprinkling
• kosher salt

Details

Servings 12
Cooking time 60mins
Adapted from

Preparation

Step 1

1.Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray
2. 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.
2. 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.
3. 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.