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Rice frittata muffins with garlic chives and scallions


shain
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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.

 

IMG_20200812_221830.thumb.jpg.168b570d9f667722860378a8253f6569.jpg

Edited by shain (log)
  • Thanks 1

~ Shai N.

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