- Nonstick cooking spray
- 2 tablespoons canola oil
- 1/2 red onion, finely chopped
- 1 red or yellow pepper, finely chopped
- 2 teaspoons grated fresh ginger
- 1/2 cup frozen, shelled edamame (thawed)
- 3 green scallions, sliced
- 3 cups pre-cooked white rice
- 8 ounces peeled and cleaned shrimp, cut into 1-inch pieces
- 12 whole, cleaned shrimp, peeled
- 1/4 cup tamari
- 2 teaspoons sesame oil
- 2 large eggs, beaten
- 1/2 cup coconut flour
- 1/8 teaspoon red pepper flakes
Garnishes and dipping:
- scallions, finely chopped
- sesame seeds
- red pepper flakes
- 1/4 cup tamari sauce for drizzling
- Spray a 12-cup muffin tin with cooking spray. Preheat oven to 400 degrees.
- In a heavy wok or skillet, heat the oil over medium-high heat and sauté the chopped onions, bell peppers, and ginger for approximately 5 minutes, until crisp tender. Stir in the edamame pods, transfer to a large bowl, and set aside to cool.
- To the bowl, mix in your cooked rice, tamari, sesame oil, eggs, coconut flour, red pepper flakes, and chopped shrimp. Stir until well-combined.
- Using a cookie scoop or tablespoon, spoon the fried rice mixture into each muffin cup to almost the top. Then, pat it down for a flat surface. Bake for 15 minutes and remove from the oven.
- Top each rice cup with one whole shrimp. Sprinkle with extra red pepper flakes if desired, and bake an additional 5 minutes.
- Remove from the oven and gently lift each cup out of the tin with a small rubber spatula. Sprinkle each rice cup with sesame seeds and chopped scallions.
- Serve with a side of tamari or soy sauce for drizzling.
- Make it super easy and use frozen mixed veggies instead of chopping up fresh veggies.
- I used frozen, shelled edamame, but traditionally, fried rice is made with frozen peas. Either one is fine!
- This recipe is great even if you don't follow a gluten-free lifestyle. Just use regular soy sauce instead of tamari.
- White rice is best, but you can use brown rice to keep it a bit healthier.
- Again, you can use all-purpose flour as a substitute if you don't want this recipe to be gluten free.
- Prep Time: 15 min
- Cook Time: 20
- Category: Dinner
- Method: Stove top / Oven
- Cuisine: Asian Fusion
- Diet: Gluten Free
- Serving Size:
- Calories: 300
- Sugar: 2.8 g
- Sodium: 1091.4 mg
- Fat: 4.9 g
- Carbohydrates: 36 g
- Protein: 27.9 g
- Cholesterol: 214.1 mg
Keywords: fried rice, shrimp fried rice, rice cups, muffin tin recipe