Asian Egg and Rice Cups with Plum Sauce

Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Press 1 tablespoon of the cooked rice onto the bottom of each prepared muffin cup; set aside.

In a medium nonstick skillet heat oil over medium heat. Add ham, pepper, carrot, and green onions; cook and stir until green onions are tender. Spoon ham mixture over rice in muffin cups. In a medium bowl combine eggs and salt. Beat with a whisk until well mixed. Divide egg mixture among muffin cups.

Bake for 12 to 15 minutes or until egg mixture is slightly puffed and golden. Let stand in muffin cups for 2 minutes. Run a small sharp knife around edges of muffin cups to loosen egg cups; carefully remove from muffin cups. If desired, arrange egg cups on a lettuce-lined serving platter. Serve with Sweet-and-Sour Plum Sauce and, if desired, additional green onion.