Fried Rice Mini Frittatas

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.