Rice frittata muffins with garlic chives and scallions

[shain]

This is an improvised recipe that uses leftover rice.I made a few adjustments made after first having it, but by nature it is open for modifications and adjustments.

If you are up to it, I think those will be amazing battered in a thin (tempura like) batter and deep/pan fried.

 

• apx 340g cooked cooled short grain rice (about 2/3 cup, I think) that's how much I happened to have, no need to be accurate. Fresh rice can be used, but maybe under-cook it by a couple of minutes
• 4 eggs
• 50g water (1/4 cup)
• a large bunch of young garlic chives, chopped
• 3 scallions, chopped
• 1 large garlic clove, finely chopped or minced
• apx 3 tbsp worth of finely chopped ginger
• 2 tsp sesame oil
• 2 tsp oyster suace
• 5 tsp soy sauce (roughly 2 tbsp)
• black pepper, generously
• optional MSG, a couple of sprinkles, to taste
• chili flakes, to taste
• I haven't used any, but I suggest adding some Sichuan peppercorn, maybe 1/2 tsp, toasted and ground
• apx 2/3-1 tsp salt, to taste. Even less if your rice is already salted

For dipping sauce:

• 3 tsp oyster sauce
• 2 tsp black rice vinegar
• chili oil

 

Prep:

• Mix everything.
• Divide across 12 cups of an oiled muffin tin.
• Bake at 200dC until set, apx 15-20 minutes.
• Serve with dipping sauce.

 

Edited August 19, 2020 by shain (log)