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.
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.
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.
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.
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.
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.
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.
For an elegant touch, top the rice cups with sliced scallions, and for added flavor, serve them with soy sauce for drizzling.
Enjoy these delectable and beautifully presented rice cups, perfect for a delightful meal or as an appetizer for your guests!