Step 1

Cook rice following absorption method on packet. Transfer to a heatproof bowl.

Step 2

Meanwhile, heat oil in a frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add bacon. Cook for 5 minutes or until golden. Add to rice. Set aside for 10 minutes to cool.

Step 3

Preheat oven to 220°C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan. Line holes with wonton wrappers.

Step 4

Add peas, corn, hoisin sauce and egg to rice mixture. Season with pepper. Stir to combine. Spoon mixture into prepared pan holes, pressing to compact. Bake for 20 to 22 minutes or until golden and just firm to touch.

Step 5

Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from pan and transfer to a wire rack to cool completely. Once cold, wrap individually in plastic wrap, then foil. Freeze for up to 2 months. Remove foil and place in lunchbox.