Are you tired of the same old dishes every week? Do you find yourself staring at a mountain of leftover rice, wondering what to do with it all? Look no further! In this article, we’ll explore 18 delicious and creative ways to use up that extra rice. From savory stir-fries to sweet treats, these recipes will inspire you to think outside the box (or bag) when it comes to using up leftover rice.
Whether you’re a fan of Asian-inspired dishes or classic comfort food, there’s something on this list for everyone. So go ahead, get creative, and turn that leftover rice into a culinary masterpiece!
Fried Rice with Vegetables and Soy Sauce
This classic Chinese dish is a staple in many households, and for good reason – it’s easy to make and packed with flavor. This recipe combines the simplicity of fried rice with the added texture and nutrition of mixed vegetables, all tied together with a savory soy sauce.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 2 eggs, beaten
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; stir-fry until they’re translucent.
3. Add the mixed vegetables and cook until they’re tender-crisp.
4. Push the vegetables to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the vegetables.
6. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry until the rice is well coated with the vegetable mixture and soy sauce.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Cheesy Rice Balls with Marinara Dip
A classic comfort food combo that’s easy to make and perfect for snacking or as a side dish.
Ingredients:
– 2 cups cooked rice (preferably leftover)
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– Marinara dip ingredients:
+ 1 cup marinara sauce
+ 8 oz cream cheese, softened
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked rice, shredded cheese, breadcrumbs, and beaten egg. Mix well.
3. Shape mixture into small balls, about 1-inch in diameter.
4. Place rice balls on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
5. While the rice balls are baking, mix marinara sauce and softened cream cheese in a separate bowl.
6. Serve warm rice balls with Marinara Dip for dipping.
Cooking Time: 20-25 minutes
Rice Pudding with Cinnamon and Raisins
Warm up with this comforting rice pudding infused with the sweet aroma of cinnamon and the chewiness of raisins.
Ingredients:
– 1 cup cooked white rice (cooled)
– 2 cups whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1/2 cup raisins
Instructions:
1. In a medium saucepan, combine the cooled rice, milk, sugar, cinnamon, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 18-20 minutes or until the pudding has thickened.
4. Remove from heat and stir in the melted butter and raisins.
5. Let it cool slightly before serving.
Cooking Time: 20 minutes
Servings: 4-6
Spicy Kimchi Fried Rice
Transform ordinary fried rice into a flavorful dish with the spicy kick of kimchi! This recipe combines the savory goodness of Korean chili flakes (gochugaru) with the pungency of fermented kimchi for a bold and addictive taste experience.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped
– 1 teaspoon Korean chili flakes (gochugaru)
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic; stir-fry until translucent.
3. Add the chopped kimchi and chili flakes; cook for 2-3 minutes, stirring frequently.
4. Add the cooked rice to the wok; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Taste and adjust seasoning as needed.
6. Garnish with scallions (if using).
7. Serve immediately.
Cooking Time: 10-12 minutes
Rice and Black Bean Stuffed Peppers
This recipe combines the flavors of rice, black beans, and roasted peppers for a delicious and nutritious meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked white or brown rice
– 1 can black beans, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or diced tomatoes for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, chopped onion, and minced garlic.
4. Stuff each pepper with the rice mixture, filling as full as possible.
5. Drizzle olive oil over the stuffed peppers and season with salt and pepper.
6. Place peppers in a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until peppers are tender.
8. Remove foil and bake an additional 10-15 minutes to brown peppers.
Cooking Time: 35-40 minutes
Crispy Rice Pancakes with Green Onions
Whip up a stack of crispy rice pancakes infused with the pungency of green onions for a unique breakfast or snack.
Ingredients:
– 1 cup cooked Japanese short-grain rice (preferably leftover)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup water
– 2 tablespoons vegetable oil
– 2 green onions, finely chopped
– Sesame seeds and soy sauce for serving (optional)
Instructions:
1. In a large bowl, combine cooked rice, flour, salt, and sugar.
2. Gradually add in water to form a dough.
3. Knead the dough for about 5 minutes until it becomes pliable and sticky.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Flatten each ball into a disk shape using your palm or a rolling pin.
6. Heat a non-stick skillet or griddle over medium heat. Cook pancakes for 2-3 minutes on each side, until crispy and golden brown.
7. Brush with vegetable oil and sprinkle chopped green onions on top.
Cooking Time: Approximately 10-12 minutes for 4-6 pancakes.
Rice and Egg Breakfast Scramble
A hearty and flavorful breakfast that combines the simplicity of scrambled eggs with the comfort of warm rice.
Ingredients:
– 1 cup cooked white or brown rice (preferably leftover from last night’s dinner)
– 2 large eggs
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: chopped scallions, grated cheddar cheese, or diced bell peppers for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork until well beaten.
2. Heat the butter in a large non-stick skillet over medium heat.
3. Pour in the eggs and scramble them until they’re almost set (about 2-3 minutes).
4. Add the cooked rice to the skillet and stir it into the eggs, breaking up any clumps with a spatula.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions, grated cheddar cheese, or diced bell peppers if desired.
Cooking Time: 10-12 minutes
Teriyaki Chicken Rice Bowls
A flavorful and satisfying meal that combines juicy chicken with savory teriyaki sauce, served over a bed of fluffy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup teriyaki sauce
– 2 cups cooked white or brown rice
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup chopped green onions for garnish
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together teriyaki sauce, soy sauce, and sesame oil.
2. In a large skillet or wok, heat 1 tablespoon of the teriyaki mixture over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add remaining teriyaki mixture to the skillet and stir to coat chicken. Cook for an additional 2-3 minutes or until cooked through.
4. Divide cooked rice among bowls. Top with cooked chicken and garnish with green onions.
Cooking Time: 15-20 minutes
Vegetable Rice Soup with Ginger
Warm up with this comforting and flavorful soup that’s perfect for a cozy night in.
Ingredients:
– 2 cups mixed vegetables (carrots, zucchini, bell peppers, etc.)
– 1 cup uncooked white rice
– 4 cups vegetable broth
– 2 inches piece of fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon soy sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the mixed vegetables in a little oil until tender.
2. Add the grated ginger and cook for another minute.
3. Add the rice, vegetable broth, soy sauce (if using), salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Rice and Lentil Casserole
A hearty and comforting casserole perfect for a weeknight dinner or special occasion. This recipe combines the nutty flavor of brown rice with the wholesome goodness of red lentils.
Ingredients:
• 1 cup uncooked brown rice
• 2 cups water
• 1 cup dried red lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the brown rice according to package instructions using 2 cups of water.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the cumin, paprika, salt, and pepper to the skillet and stir for 1 minute.
5. Stir in the cooked lentils and brown rice. Cook for an additional 2-3 minutes, combining the flavors.
6. Transfer the mixture to a 9×13-inch baking dish. Top with grated cheese (if using).
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Rice-Stuffed Zucchini Boats
Transform zucchinis into a flavorful and nutritious meal with this simple recipe. By filling them with savory rice, you’ll create a dish that’s perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked white rice
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped herbs (parsley, basil) for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix cooked rice with grated cheese and season with salt and pepper.
4. Stuff each zucchini boat with the rice mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and place them on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is lightly browned.
Cooking Time: 25-30 minutes
Rice and Tuna Salad with Lemon Dressing
A refreshing and healthy salad perfect for a light lunch or dinner, this Rice and Tuna Salad with Lemon Dressing is a flavorful combination of cooked rice, canned tuna, and tangy lemon dressing.
Ingredients:
– 1 cup cooked white rice
– 1 can (5 oz) tuna in water, drained and flaked
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. In a medium bowl, combine cooked rice, tuna, lemon juice, olive oil, salt, and pepper. Mix well.
2. Stir in chopped parsley until combined.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled or at room temperature.
Enjoy your delicious Rice and Tuna Salad with Lemon Dressing!
Rice and Spinach Frittata
Start your day with a nutritious and flavorful frittata packed with rice, spinach, and eggs.
Ingredients:
– 1 cup cooked white or brown rice
– 2 cups fresh spinach leaves
– 6 large eggs
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and salt.
3. Add cooked rice, chopped spinach, and olive oil to the egg mixture. Mix well until combined.
4. Pour the mixture into a greased 9-inch (23cm) round baking dish or cast-iron skillet.
5. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
Thai Pineapple Fried Rice
This recipe combines the sweetness of pineapple with the savory flavors of Thai spices and fried rice, creating a unique and delicious dish perfect for any meal.
Ingredients:
– 2 cups cooked jasmine rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– 2 eggs, beaten
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 2-3 minutes.
3. Add mixed vegetables and cook until they’re tender-crisp, about 3-4 minutes.
4. Push the vegetables to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the vegetables.
6. Add cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, until the rice is heated through and starting to brown.
7. Add pineapple, curry paste, salt, and pepper to the pan. Stir-fry for an additional minute, until the flavors are combined.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Rice and Chickpea Patties with Yogurt Sauce
A flavorful and nutritious vegetarian patty recipe that combines the goodness of rice, chickpeas, and yogurt.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup canned chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– 1/4 cup grated carrot
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Yogurt Sauce (see below)
Instructions:
1. In a large bowl, combine cooked rice, chickpeas, parsley, carrot, olive oil, cumin, salt, and pepper. Mix well.
2. Divide the mixture into 4-6 portions, depending on desired patty size. Shape each portion into a patty.
3. Heat a non-stick skillet or grill over medium heat. Cook patties for 4-5 minutes per side, until golden brown and crispy.
4. Serve with Yogurt Sauce (recipe below) and your favorite sides.
Yogurt Sauce:
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh mint
– Salt to taste
Mix all ingredients in a bowl. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes per serving (4-6 patties)
Rice and Mushroom Risotto
A classic Italian dish, this creamy risotto is a perfect comfort food for any occasion. With the earthy flavor of mushrooms and the simplicity of rice, you’ll be hooked from the first bite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Rice and Shrimp Stir-Fry
Rice and Shrimp Stir-Fry Recipe
Summary: This recipe brings together the simplicity of cooked rice and the flavor of succulent shrimp, all in a quick and easy stir-fry. Perfect for a weeknight dinner or a weekend brunch!
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 pound large shrimp, peeled and deveined
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Remove the shrimp from the pan and set aside.
5. In the same pan, add the sliced onion and minced garlic. Cook until the onion is translucent, about 1 minute.
6. Add the cooked shrimp back into the pan with the soy sauce and stir to combine.
7. Serve the shrimp mixture over the cooked rice.
Cooking Time: 15-20 minutes
Rice and Sweet Potato Hash
Transform leftover rice and sweet potatoes into a savory, crispy hash perfect for breakfast or brunch.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 large sweet potato, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or chives)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced sweet potatoes and cooked rice to the skillet. Cook, stirring occasionally, until the mixture is lightly toasted, about 5-6 minutes.
6. Season with salt and pepper to taste.
7. Transfer the hash to a baking dish and bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 25-30 minutes
Summary
Get creative with leftover rice! This article presents 18 delicious recipes to transform your leftover rice into a wide range of dishes, from savory to sweet. From fried rice and risotto to casseroles and salads, there’s something for everyone. Discover new ways to repurpose rice in dishes like cheesy rice balls, spicy kimchi fried rice, and Thai pineapple fried rice. With these recipes, you’ll never have to worry about leftover rice going to waste again.
