Canola oil cooking spray
2 satchels precooked brown rice
2 Tbsp vegetable oil
1 clove garlic, minced
2 tsp minced ginger
100g shredded ham
3 spring onions, chopped, divided
1 Tbsp hoisin sauce
3 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 cups frozen peas, corn and carrots
5 eggs, beaten


Preheat oven to 180 degrees. Grease a standard 12 hole muffin tray.

Tear a vent at the top of each package of rice, and heat in the microwave for 40 seconds. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add garlic, ginger and 2 of the spring onions. Cook and stir until fragrant, about 1 minute.

Add the rice and cook, breaking it apart for about 6 to 8 minutes. Stir in ham, hoisin sauce, soy sauce, and sesame oil. Remove from heat. Stir in peas, corn and carrots.

Divide rice mixture evenly among muffin cups. Divide beaten eggs evenly among muffin cups. Spray tops of rice with canola cooking spray.

Bake for 20 to 25 minutes, or until egg is set and tops are golden and crispy.

Let stand for 5 to 10 minutes before using a butter knife to loosen and remove from pan. Top with remaining green onion