Veggie-Loaded Rice Nuggets

Ingredients

• • 3 cups cooked rice (not packed)
• • 1/2 cup finely grated carrot
• • 1/2 cup finely chopped broccoli (or 1 cup total any fresh or frozen veggies)
• • 1 whole egg
• • 1 egg white
• • 1/2 cup grated cheese (cheddar or any kind)
• • 1/4 tsp garlic powder

Instructions

1. 1 Preheat oven to 375°F (or use air fryer). Lightly grease a silicone mini muffin pan, or liberally grease a metal muffin pan to prevent sticking.
2. 2 Remove any excess moisture from the vegetables by patting dry with a paper towel. Add rice, veggies, egg, egg white, approximately 3/4 of the cheese, and the garlic powder to a large bowl. Mix well.
3. 3 Fill the muffin tin with the rice mixture, pressing gently on top of each filled hole with the back of a spoon. Sprinkle the remaining cheese on top.
4. 4 Bake until the edges are golden brown, about 15-20 minutes. Once cool enough to handle, remove nuggets from the pan. Serve warm with ketchup or other dip.