How To Make Shrimp Fried Rice Cups
INGREDIENTS
- 1 cup bean sprouts
- 1 cup finely chopped carrot
- 1 cup frozen peas, thawed
- 1 medium red bell pepper, diced small
- 1 small red onion, diced small
- 1⁄4 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons canola oil
- 2 tablespoons soy sauce, plus more for drizzling
- 2 teaspoons sesame oil
- 3 1⁄2 cups cooked medium-grain rice, cooled
- 3 tablespoons sliced scallions, plus more for garnish
- kosher salt
- nonstick cooking spray, for the pan
- Prepare 12 large shrimp by peeling and deveining them, leaving them whole. Additionally, take 8 ounces of large shrimp and peel and devein them as well, but this time, cut them into 1-inch pieces.
- red pepper flakes, for sprinkling
DIRECTIONS
Step 1
To start, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 12-cup muffin tin thoroughly with nonstick cooking spray to prevent sticking.
Step 2
In a large skillet or wok, heat the canola oil over medium-high heat. Add the onions, peppers, and carrots, stirring occasionally, until they become softened and develop a slight char, which should take around 3 to 5 minutes. Stir in the peas and bean sprouts, continuing to cook for an additional 2 minutes. Transfer this flavorful mixture to a large bowl.
Step 3
To the bowl, add the rice, scallions, chopped shrimp, soy sauce, sesame oil, eggs, flour, a pinch of red pepper flakes, and salt. Mix everything thoroughly to ensure the ingredients are well combined.
Step 4
Spoon the rice mixture into each well of the muffin tin, filling them up to the top, and gently press down with the back of a spoon to pack the mixture.
Step 5
Now, it’s time to add the finishing touch. Top each rice cup with a whole shrimp, and sprinkle the shrimp with a pinch of salt and red pepper flakes for added flavor.
Step 6
Place the muffin tin in the preheated oven and bake for approximately 20 to 24 minutes, until the sides of the rice cups turn a beautiful golden color, and the shrimp is perfectly cooked through.
Step 7
Allow the rice cups to sit for about 5 minutes before removing them from the muffin tin. To do this, gently use a small offset spatula to carefully lift them out.
Step 8
For an elegant touch, top the rice cups with sliced scallions, and for added flavor, serve them with soy sauce for drizzling.
Step 9
Enjoy these delectable and beautifully presented rice cups, perfect for a delightful meal or as an appetizer for your guests!
