January 15, 2024

Fried Rice Mini Frittatas

Fried Rice Mini Frittatas are a fun new twist on fried rice for breakfast, and make a great meal prep option for quick and satisfying weekday breakfasts.

I love making fried rice for breakfast. I often intentionally make extra rice for meals just so I have leftover rice to turn into fried rice later in the week. I also love making mini frittatas on the weekends as meal prep for convenient weekday breakfasts. One Sunday, these two ideas converged. I figured, well - fried rice has scrambled eggs in it, so why not put fried rice in scrambled eggs? Hello, Fried Rice Mini Frittatas. 

This recipe makes a small batch of fried rice stretch into a dozen mini frittatas. I make my fried rice for these just like I would any other time. A couple tablespoons of fried rice go into each well of a muffin pan, and then eggs whisked with a little milk get poured over each. You can serve them just as they are when they come out of the oven, but I like to give my Fried Rice Mini Frittatas a good drizzle of Kewpie mayo and sriracha and a sprinkle of gomasio (a sesame seed and seaweed seasoning). The salty-sweet-umami flavor bomb will definitely wake you - and your tastebuds - up for the day!

Next time you make rice for dinner, make a little extra. After a day or two in the fridge, it will be the perfect texture for fried rice, and you can make these Fried Rice Mini Frittatas!

Ingredients assembled for Fried Rice Mini Frittatas
Assemble your ingredients.

Sliced green onions on a black cutting board with a chef's knife
To make the fried rice, start by sautéing the sliced white and light green parts of a bunch of green onions. Slice up the remaining darker green tops for garnish, or save them for another use.

Stages of making the fried rice in a skillet on the stove
Make the fried rice using leftover cooked white rice. This gives fried rice the best texture, and ensures its not mushy or sticky.

Stages of placing the fried rice in the muffin pan, then pouring over the egg mixture
Place two tablespoons of the prepared fried rice in each well of a muffin pan. Then, pour over the egg mixture, dividing equally among the cups.

Finished Fried Rice Mini Frittatas straight out of the oven in a silicone muffin pan
Frittatas always come out of the oven fluffy and tall, and then fall as they cool. I really like using a silicone muffin pan for mini frittatas, because they pop out so easily and cleanly!

Fried Rice Mini Frittatas on a white plate with a good drizzle of Kewpie mayonnaise, sriracha, and a sprinkle of gomasio
I like to eat my Fried Rice Mini Frittatas with a good drizzle of Kewpie mayonnaise, sriracha, and a sprinkle of gomasio.

Five Fried Rice Mini Frittatas lined up on a white rectangular plate
Fried Rice Mini Frittatas are a great make-ahead breakfast, or a fun addition to your next brunch!

Fried Rice Mini Frittatas

Fried Rice Mini Frittatas are a fun new twist on fried rice for breakfast, and make a great meal prep option for quick and satisfying weekday breakfasts.


Kira Freed - The Joyful Plateful











2 Tbsp. coconut oil

1 tsp. toasted sesame oil

6 green onions, thinly sliced 

2/3 cup frozen mixed vegetables

2 large garlic cloves, minced

1/2-inch fresh ginger, peeled, minced

1 1/2 cups leftover cooked white rice

3 Tbsp. low-sodium tamari

8 large eggs

1/2 cup milk

1/4 tsp. each kosher salt and ground black pepper


  1. Preheat oven to 375 degrees F. Lightly grease a muffin pan with coconut oil and set aside. 
  2. In a medium skillet, heat coconut oil over medium heat. Once melted, add toasted sesame oil. 
  3. Add white and light green parts of the sliced green onions to the skillet, and reserve the green tops for garnish. Saute the green onions for about 2 minutes. 
  4. Add the frozen mixed vegetables and saute about 3 minutes, until defrosted and vibrant color. 
  5. Add the minced garlic and ginger and saute for 60 seconds. 
  6. Add the rice, and saute, stirring frequently, for 3 minutes.
  7. Add the tamari and saute the mixture 1-2 minutes, stirring frequently, until liquid is gone. 
  8. Remove the fried rice from the heat and set aside to cool slightly. 
  9. While the fried rice is cooling, whisk together eggs, milk, salt, and pepper. (Tip: Do this in a large measuring cup or bowl with a spout, so it is easy to pour.)
  10. Add 2 Tablespoons of the fried rice to each well of the muffin pan. If there’s still a small amount left, divide it among the cups. 
  11. Pour the egg mixture over the rice, just until covered. Evenly distribute any remaining egg mixture among the cups. 
  12. Bake at 375 degree F for 20 minutes. 
  13. Remove from the oven and serve immediately. Optional: garnish with gomasio, sriracha, and/or Kewpie mayonnaise.
  14. Store cooled mini frittatas in an airtight continuer in the refrigerator for up to 5 days.
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