Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Rice frittata muffins with garlic chives and scallions


Recommended Posts

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



  • 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 by shain (log)
  • Thanks 1

~ Shai N.

Link to comment
Share on other sites


  • Create New...