“Shrimp fried rice that you don’t need a fork for!”
nonstick cooking spray
2 tablespoonscanola oil
1 smallred onion, diced small
1 mediumred bell pepper, diced small
1 cup finely chopped carrot
1 cupfrozen peas, thawed
1 cupbean sprouts
3 1⁄2 cups cooked medium grain rice, cooled
3 tablespoons sliced scallions, plus more for garnish
1⁄2 lblarge shrimp, cut into 1-inch pieces, plus 12 whole
2 tablespoonssoy sauce, plus more for drizzling
2 teaspoonssesame oil
2 eggs, beaten
1⁄4 cupall-purpose flour
red pepper flakes
Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
Heat oil in a large skillet or wok over medium high heat. Add onions, peppers and carrots and cook, stirring occasionally, until softened and slightly charred, about 3-5 minutes. Stir in the peas and bean sprouts and cook another 2 minutes. Transfer to a large bowl and stir in the rice, 3 tablespoons scallions, 1/2 pound pieces of shrimp, soy sauce, sesame oil, eggs, flour, salt and pinch red pepper flakes.
Spoon the rice mixture into the wells of the muffin tin, filling to the top and pressing gently with the back of a spoon. Top each with a large shrimp and reason shrimp with salt and a pinch chili flakes. Transfer to the oven and bake for 20-24 minutes until sides of the cups are golden and the shrimp is cooked through.
Wait 5 minutes before removing cups and top with sliced scallions and serve with a side of soy sauce for drizzling.