Are you tired of throwing away leftover rice only to have it collect dust in the back of your fridge? Think again! With a little creativity, those leftover grains can be transformed into a wide range of delicious dishes. In this article, we’ll explore 18 mouth-watering recipes that will inspire you to get creative with your leftover rice. From savory breakfast scrambles to sweet treats and everything in between, we’ve got you covered.
Whether you’re a busy cook looking for quick meal solutions or an adventurous foodie eager to try new flavors, these recipes are sure to satisfy. So go ahead, dig into that container of leftover rice and get ready to turn it into something truly special!
Fried Rice with Vegetables and Egg
A classic Chinese-inspired dish that’s quick, easy, and packed with flavor, this Fried Rice recipe is a great way to use up leftover vegetables and rice.
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
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add mixed vegetables; cook for 2-3 minutes.
4. Push vegetable mixture to one side of the pan. Crack eggs into the other side; scramble until cooked through.
5. Mix eggs with vegetables. Add cooked rice, soy sauce, salt, and pepper; stir-fry until combined and heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions (if using).
8. Serve hot.
Cooking Time: 15-20 minutes
Cheesy Rice Balls with Marinara Sauce
A classic Italian-inspired snack that’s perfect for a quick bite or party appetizer. These cheesy rice balls are easy to make and packed with flavor!
Ingredients:
– 2 cups cooked white rice, cooled
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt, to taste
– Marinara sauce, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooled rice, mozzarella cheese, and chopped parsley.
3. Add the lightly beaten egg and mix until well combined.
4. Use your hands to shape the mixture into small balls, about 1 inch (2.5 cm) in diameter.
5. Place the rice balls on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
6. Bake for 12-15 minutes or until lightly browned.
7. Serve warm with marinara sauce for dipping.
Cooking Time: 12-15 minutes
Rice Pudding with Cinnamon and Raisins
Warm and comforting, this classic rice pudding with cinnamon and raisins is a perfect treat on a chilly day.
Rice Pudding with Cinnamon and Raisins Recipe
Ingredients:
– 2 cups cooked white rice (preferably leftover or day-old)
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 cup raisins
– 1 tablespoon unsalted butter
Instructions:
1. In a medium saucepan, combine the cooked rice, milk, sugar, and cinnamon. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
2. Reduce heat to low and cook for 18-20 minutes, or until the pudding has thickened slightly and the rice is fully coated with the creamy mixture.
3. Stir in the raisins and butter until well combined. Remove from heat.
4. Let the pudding cool slightly before serving warm or chilled.
Cooking Time: 20 minutes
Spicy Kimchi Fried Rice
Get ready for a flavorful twist on traditional fried rice with the bold and spicy kick of kimchi! This recipe combines the savory goodness of cooked rice, scrambled eggs, and crispy vegetables with the pungent heat of Korean chili flakes.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon Korean chili flakes (gochugaru)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 2 minutes.
3. Add mixed vegetables; cook until tender, about 3-4 minutes.
4. Push vegetables to one side of the pan. Crack in eggs and scramble until cooked through.
5. Mix eggs with vegetables.
6. Add kimchi, chili flakes, cooked rice, salt, and pepper. Stir-fry until everything is well combined and heated through, about 2-3 minutes.
7. Taste and adjust seasoning as needed.
Cooking Time: Approximately 15-20 minutes
Leftover Rice Pancakes with Green Onions
Transform leftover rice into a delicious breakfast or brunch treat with these crispy and flavorful pancakes. Perfect for using up cooked rice, these pancakes are a great way to reduce food waste and enjoy a tasty meal.
Ingredients:
– 2 cups leftover cooked rice (preferably day-old)
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1 tablespoon butter, melted
– 1/4 cup chopped green onions (about 1/2 bunch)
– Vegetable oil or cooking spray for greasing the pan
Instructions:
1. In a bowl, combine cooked rice, flour, salt, and baking powder.
2. In a separate bowl, whisk together egg and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in chopped green onions.
5. Heat a non-stick skillet or griddle over medium heat. Grease with vegetable oil or cooking spray if necessary.
6. Using a 1/4 cup measuring cup, scoop batter onto the pan.
7. Cook for 2-3 minutes on each side, until pancakes are golden brown and crispy.
8. Serve warm with your favorite toppings.
Cooking Time: Approximately 10-12 minutes (depending on pancake size)
Mexican Rice and Bean Burritos
This recipe combines flavorful rice and beans with savory beef and spices, all wrapped up in a warm tortilla. Perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 lb ground beef
– 1 onion, diced
– 1 packet of taco seasoning
– 8-10 tortillas
– Shredded cheese (optional)
– Cilantro (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, cook the ground beef and diced onion until browned. Add taco seasoning and stir to combine.
3. Add the black beans to the skillet and stir to combine with the beef mixture.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with cooked rice, beef and bean mixture, and shredded cheese (if using).
6. Serve hot and garnish with cilantro (if desired).
Cooking Time: Approximately 30 minutes
Rice and Chicken Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines chicken, rice, and cheese for a satisfying main dish.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1 clove garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
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, combine cooked chicken, rice, cheese, onion, garlic, paprika, salt, and pepper. Mix well.
4. Stuff each pepper with the chicken mixture, filling as full as possible.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes until peppers are tender.
Cooking Time: 35-40 minutes
Garlic Butter Rice with Shrimp
Elevate your weeknight dinner game with this flavorful and indulgent Garlic Butter Rice with Shrimp dish, perfect for a quick yet impressive meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 3 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 teaspoon dried parsley
– Salt and pepper, to taste
– 12 large shrimp, peeled and deveined
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a separate pan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Add cooked shrimp to the pan and toss with garlic butter until pink and cooked through, about 2-3 minutes per side.
5. Stir in parsley, salt, and pepper.
6. Fluff cooked rice and mix with garlic butter and shrimp mixture.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Rice and Tuna Salad with Lemon Dressing
A refreshing and light salad perfect for a quick lunch or dinner. This recipe combines the flavors of tuna, rice, and lemon to create a delicious and healthy meal.
Ingredients:
– 1 cup cooked white rice
– 1 can (5 oz) of tuna in water, drained and flaked
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped red onion
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked rice, tuna, parsley, and red onion.
2. In a small bowl, whisk together lemon juice and olive oil to make the dressing.
3. Pour the dressing over the rice mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10-15 minutes
Vegetable Rice Soup with Herbs
This hearty and comforting soup is a perfect blend of flavors, textures, and nutrients. With a medley of colorful vegetables, aromatic herbs, and fluffy rice, this recipe is sure to become a family favorite.
Ingredients:
– 2 cups mixed vegetables (carrots, zucchini, bell peppers, mushrooms)
– 1 cup uncooked white or brown rice
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, thyme, and paprika; cook for 1 minute.
3. Add mixed vegetables and cook until tender.
4. Add rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until rice is cooked.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Rice and Egg Breakfast Scramble
Kickstart your day with a hearty and flavorful breakfast scramble that combines the simplicity of rice, eggs, and vegetables.
Ingredients:
– 1 cup cooked white or brown rice (cooled)
– 2 large eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), diced
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat a large non-stick skillet over medium-high heat.
3. Add the diced onion and minced garlic; cook for 2-3 minutes, or until softened.
4. Add the mixed bell peppers; cook for an additional 2-3 minutes, or until tender.
5. Pour in the whisked eggs; scramble with a spatula until almost set.
6. Stir in the cooked rice and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: Approximately 10-12 minutes.
Crispy Rice Fritters with Dipping Sauce
Get ready to crunch on these addictive rice fritters, perfect as a snack or side dish! This simple recipe yields crispy and flavorful treats that pair perfectly with a tangy dipping sauce.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon vegetable oil
– Dipping Sauce (recipe below)
Instructions:
1. In a large bowl, combine cooked rice, flour, salt, and pepper. Mix well.
2. Add the beaten egg and mix until just combined.
3. Using your hands, shape the mixture into small patties, about 1-inch thick.
4. Heat the vegetable oil in a non-stick skillet over medium-high heat. Fry fritters for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from oil and drain on paper towels.
Dipping Sauce:
– 1 cup sour cream
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1/4 teaspoon garlic powder
Mix all ingredients in a bowl until smooth. Serve chilled with the crispy rice fritters.
Thai Pineapple Fried Rice
A flavorful twist on traditional fried rice, this Thai-inspired dish combines juicy pineapple with savory spices and herbs.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (optional)
– Chopped cilantro or scallions for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add diced onion, minced garlic, and grated ginger; stir-fry until fragrant, about 1 minute.
3. Add cooked rice and stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
4. Add diced pineapple, cumin, smoked paprika, salt, and pepper; stir-fry for an additional 2-3 minutes.
5. Stir in soy sauce and fish sauce (if using); taste and adjust seasoning as needed.
6. Garnish with chopped cilantro or scallions.
Cooking Time: 15-20 minutes
Rice and Black Bean Enchiladas
Experience the flavors of Mexico with this simple and delicious recipe that combines fluffy rice with savory black beans, wrapped in tortillas and smothered in a rich enchilada sauce.
Ingredients:
– 1 cup cooked white or brown rice
– 1 can (15 oz) black beans, drained and rinsed
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened.
3. Stir in cooked rice, black beans, cumin, paprika, salt, and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning the rice mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Leftover Rice and Spinach Casserole
Transform leftover rice into a delicious and healthy casserole with this simple recipe that combines the flavors of spinach and cheese.
Ingredients:
– 2 cups cooked leftover rice (preferably day-old)
– 1 cup fresh spinach leaves, chopped
– 1/2 cup grated cheddar cheese
– 1/4 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked rice, chopped spinach, and grated cheese.
3. In a separate bowl, whisk together milk and olive oil. Pour the mixture over the rice mixture and stir until well combined.
4. Transfer the mixture to a 9×13 inch baking dish and season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the casserole is lightly browned and heated through.
Cooking Time: 25-30 minutes
Rice-Stuffed Tomatoes with Parmesan
Elevate your salad game with this flavorful and nutritious side dish that combines the sweetness of tomatoes with the savory goodness of rice and Parmesan cheese. This easy-to-make recipe is perfect for a quick weeknight dinner or as a show-stopping addition to your next potluck.
Ingredients:
– 4 large tomatoes, halved
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with olive oil, onion, and garlic.
3. Stuff each tomato half with the rice mixture, filling to the top.
4. Sprinkle Parmesan cheese over the rice in each tomato half.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until tomatoes are tender and filling is lightly browned.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Curried Rice with Chickpeas and Yogurt
This recipe combines the warmth of Indian spices with the comfort of creamy yogurt, all wrapped up in a flavorful bowl of curried rice and chickpeas. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt, to taste
– 1 cup plain Greek yogurt
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat oil and sauté onion and garlic until softened.
3. Add chickpeas, curry powder, and cumin; cook for 1-2 minutes.
4. Fluff cooked rice with a fork and add it to the skillet. Stir to combine.
5. Season with salt to taste.
6. Serve warm, topped with Greek yogurt and garnished with cilantro leaves (if using).
Cooking Time: 25-30 minutes
Rice and Mushroom Risotto Bites
A flavorful twist on traditional risotto, these bite-sized treats combine creamy Arborio rice with sautéed mushrooms and a hint of parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 2 cups mixed mushroom duxelles (such as cremini, shiitake, and oyster)
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1/2 cup vegetable broth, warmed
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook Arborio rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add mushroom duxelles and cook until tender, about 5 minutes.
4. Add cooked rice to the skillet, stirring to combine with mushrooms. If using wine, add it now and stir to deglaze the pan.
5. Warm broth in a separate pot. Add a splash to the rice mixture and stir until combined. Repeat this process until all broth is used.
6. Divide rice mixture into 12 equal portions. Shape each portion into a ball and then flatten slightly into a disk shape.
7. Place risotto bites on a baking sheet lined with parchment paper, leaving about 1 inch of space between each. Sprinkle with parmesan cheese.
8. Bake for 15-20 minutes or until lightly golden.
Cooking Time: 25-30 minutes
Summary
Are you tired of throwing away leftover rice? Think again! This article presents 18 delicious recipes that can be made using leftover rice. From classic fried rice to cheesy rice balls, and from savory stuffed peppers to sweet rice pudding, there’s something for everyone. Whether you’re a busy cook or just looking for some inspiration, these recipes are sure to satisfy your cravings and reduce food waste.