Ingredients
Ingredients :
1 cup cooked chicken (chopped or shredded)
2 cups cooked rice (white or brown)
2 eggs (lightly beaten)
1/4 cup green onions (chopped)
1/2 cup mixed veggies (like peas & carrots)
1 clove garlic (minced)
1 tbsp sesame or vegetable oil
1/3 cup teriyaki sauce
Nonstick spray or muffin liners
Instructions
Preheat oven to 375°F (190°C).
In a pan, heat oil and scramble eggs. Set aside. Sauté garlic, then stir in chicken, rice, veggies, and teriyaki sauce. Mix in scrambled eggs and green onions. Grease muffin tin and spoon mixture into cups.
Bake 15–18 mins until golden and set.
Let cool slightly before removing and serving!
Prep time: 15 mins
Yield: 12 rice cups
Calories: ~130 per cup