Baked Rice Cups
This is a great way to use left over rice. It's perfect for little fingers too!
Servings 12
Calories 962kcal
Ingredients
- 2 cups cooked cool rice leftover rice is best
- 3 eggs
- ½ cup peas
- ½ cup cubed carrots
- ¼ cup almond flour
- ¼ cup onion
- ⅓ cup Szechuan sauce
- 1 tsp ground ginger
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, gently whisk eggs. Add almond flour, Szechuan sauce, and ginger. Mix well until smooth, then add the remaining ingredients.
- Spray muffin tin with cooking spray and spoon mixture into cups. Fill a little over half way.
- 4.. Bake for 20 minutes or until firm to the touch.
Nutrition
Calories: 962kcal | Carbohydrates: 134g | Protein: 44g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 3931mg | Potassium: 906mg | Fiber: 11g | Sugar: 21g | Vitamin A: 7917IU | Vitamin C: 40mg | Calcium: 237mg | Iron: 8mg