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Step 1
Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Press 1 tablespoon of the cooked rice onto the bottom of each prepared muffin cup; set aside.
Step 2
In a medium nonstick skillet heat oil over medium heat. Add ham, pepper, carrot, and green onions; cook and stir until green onions are tender. Spoon ham mixture over rice in muffin cups. In a medium bowl combine eggs and salt. Beat with a whisk until well mixed. Divide egg mixture among muffin cups.
Step 3
Bake for 12 to 15 minutes or until egg mixture is slightly puffed and golden. Let stand in muffin cups for 2 minutes. Run a small sharp knife around edges of muffin cups to loosen egg cups; carefully remove from muffin cups. If desired, arrange egg cups on a lettuce-lined serving platter. Serve with Sweet-and-Sour Plum Sauce and, if desired, additional green onion.