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Fried rice muffins

0.25 serves of vegetables in each serve

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 12

  0.25 serves of vegetables per muffin

Diet and Allergies:

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1 cup jasmine rice, cooked and cooled 
4cm piece fresh ginger, thickly sliced 
100g cooked chicken, shredded 
¼ cup frozen peas 
¼ cup frozen corn 
1 small red capsicum, finely chopped 
2 spring onions, thinly sliced 
2 garlic cloves, crushed 
2 eggs, lightly beaten 
2 tbsp reduced-salt soy sauce 
¼ cup wholemeal flour 
Olive oil spray 


Preheat oven to 200°C. Lightly spray a 12 cup muffin tray with olive oil. 

Add chicken, peas, corn, capsicum, spring onion, garlic, egg, soy sauce and flour to the rice and stir to combine. Spoon mixture evenly into the muffin tray. Lightly press with the back of spoon and spray with a little more oil.  

Bake for 20 to 25 minutes or until golden and just firm to touch. Stand for 10 minutes then carefully remove.

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