We’ve all been there—standing in front of the fridge, staring at that container of cold rice and thinking, “Fried rice it is!” After all, it’s the go-to solution for utilising those leftovers, and who can blame us? It’s quick, easy, and oh-so-satisfying. But what if I told you that there’s a whole world of dishes waiting to be explored, ones that will take your leftover rice to new heights? In this article, we’ll delve into the realm of creativity and unveil ten surprising leftover rice recipes that will transform your plain old rice into delectable meals. So put away your wok and join me as we discover the exciting potential of leftover rice—it’s time to say goodbye to the boring old fried rice!
10 Leftover Rice Recipes
These recipes offer flexibility by allowing you to substitute ingredients with your preferred choices or utilise leftovers. Our goal is to use easily accessible pantry and fridge staples while keeping the ingredient list simple. However, feel free to unleash your creativity and enhance the recipes with any additional ingredients you desire. 🙂
1. Cheesy Rice Balls
Yields: approximately 12 balls
Ingredients
- 2 cups leftover rice
- 1 cup grated cheddar cheese
- 1 cup breadcrumbs
- 2 eggs, beaten
- salt and pepper to taste
- oil for frying
Instructions
- In a mixing bowl, combine the leftover rice, grated cheddar cheese, salt, and pepper.
- Shape the mixture into small balls.
- Dip each ball into the beaten eggs, then roll in breadcrumbs until evenly coated.
- Heat oil in a frying pan over medium heat.
- Fry the rice balls until they turn golden brown and crispy.
- Remove from the pan and place them on a paper towel to drain excess oil.
- Serve the cheesy rice balls with your favourite dipping sauce.
2. Rice Fritters
Yields: approximately 10 fritters
Ingredients
- 2 cups leftover rice
- 1/2 cup all-purpose flour
- 1/2 cup chopped vegetables (carrots, bell peppers, corn, etc.)
- 2 tablespoons chopped herbs (parsley, chives, etc.)
- 1 teaspoon baking powder
- salt and spices of your choice
- oil for frying
Instructions
- In a bowl, combine the leftover rice, all-purpose flour, chopped vegetables, herbs, baking powder, salt, and spices.
- Mix well until all the ingredients are evenly incorporated.
- Shape the mixture into small patties.
- Heat oil in a frying pan over medium heat.
- Fry the rice fritters until they turn golden brown on both sides.
- Remove from the pan and place them on a paper towel to drain excess oil.
- Pair the rice fritters with a tangy yogurt dip or a zesty salsa for an extra kick.
3. Rice Pudding Parfait
Yields: 2 servings
Ingredients
- 1 cup leftover rice
- 2 cups milk
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- your favourite fruits (berries, mango, banana, etc.)
- whipped cream or yogurt (optional)
Instructions
- In a saucepan, combine the leftover rice, milk, sugar, and vanilla extract.
- Heat the mixture over medium heat until it reaches a simmer.
- Reduce the heat to low and cook, stirring occasionally, for about 20-25 minutes or until the mixture thickens into a creamy pudding consistency.
- Remove from heat and let it cool.
- In serving glasses or bowls, layer the rice pudding with your favourite fruits.
- Repeat the layers until all the ingredients are used.
- Top with whipped cream or yogurt if desired.
- Chill in the refrigerator for at least an hour before serving.
4. Rice Stuffed Peppers
Yields: 4 servings
Ingredients
- 4 bell peppers (any colour)
- 2 cups leftover rice
- 1 cup cooked ground meat (beef, chicken, or turkey)
- 1/2 cup canned red kidney beans
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 190°C.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the leftover rice, cooked ground meat, kidney beans, diced onions, diced tomatoes, shredded cheese, garlic powder, salt, and pepper.
- Stuff the bell peppers with the rice mixture, pressing it down gently.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes or until the peppers are tender.
5. Rice and Black Bean Enchiladas
Yields: 4 servings
Ingredients
- 2 cups leftover rice
- 1 can (425g) black beans, drained and rinsed
- 1 cup diced bell peppers (any colour)
- 1/2 cup diced onions
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: chopped cilantro, diced avocado, sour cream
Instructions
- Preheat the oven to 190°C.
- In a large skillet, sauté the diced onions and bell peppers over medium heat until they soften, about 3-4 minutes.
- Add the black beans, leftover rice, ground cumin, chilli powder, salt, and pepper to the skillet. Mix well to combine.
- Warm the corn tortillas in a separate skillet or microwave to make them more pliable.
- Spoon a portion of the rice and bean mixture onto each tortilla, then roll them up tightly and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese on top.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, diced avocado, and a dollop of sour cream if desired.
6. Bibimbap
Yields: 4 servings
Ingredients
- 4 cups leftover rice
- 2 cups julienned carrots
- 2 cups julienned cucumber
- 2 cups blanched bean sprouts
- 2 cups sliced mushrooms
- 2 cups spinach leaves
- 4 eggs
- ¼ cup gochujang (Korean chilli paste)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the carrots and sauté for 2-3 minutes until slightly softened. Remove from the skillet and set aside.
- In the same skillet, add the mushrooms and cook until they release their moisture and become tender. Remove from the skillet and set aside.
- Heat a small amount of vegetable oil in the skillet and sauté the spinach until wilted. Remove from the skillet and set aside.
- In a small bowl, whisk together the gochujang, sesame oil, soy sauce, rice vinegar, water, and sugar to create the sauce.
- In a separate non-stick skillet, fry the eggs sunny-side up or to your preferred doneness.
- Divide the leftover rice among four bowls. Arrange the cooked carrots, cucumber, bean sprouts, mushrooms, and spinach on top of the rice, creating separate sections.
- Place a fried egg on top of each bowl.
- Drizzle the gochujang sauce over the ingredients, or serve it on the side.
- Just before eating, mix everything together, ensuring the sauce coats all the ingredients.
7. Rice and Bean Burritos
Yields: 4 servings
Ingredients
- 2 cups leftover rice
- 1 can (425g) black beans, drained and rinsed
- 1 cup diced bell peppers (any colour)
- 1/2 cup diced onions
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- salt and pepper to taste
- 4 large flour tortillas
- Optional toppings: shredded cheese, sour cream, salsa, avocado slices
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat.
- Add the diced onions and bell peppers, and sauté for 2-3 minutes until softened.
- Add the black beans, ground cumin, chilli powder, salt, and pepper to the skillet.
- Cook for another 2-3 minutes until the beans are heated through and the flavours are well combined.
- Stir in the leftover rice and cook for an additional 2 minutes until everything is warmed up.
- Warm the flour tortillas in a separate skillet or microwave.
- Place a portion of the rice and bean mixture onto each tortilla.
- Add your desired toppings such as shredded cheese, sour cream, salsa, and avocado slices.
- Roll up the tortillas tightly, tucking in the sides as you go.
- Serve the flavourful rice and bean burritos as a satisfying and wholesome meal.
8. Rice and Chicken Casserole
Yields: 6 servings
Ingredients
- 2 cups leftover rice
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- Optional topping: shredded mozzarella or cheddar cheese
Instructions
- Preheat the oven to 190°C.
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and milk until the mixture thickens.
- Stir in the garlic powder, dried thyme, salt, and pepper.
- In a large mixing bowl, combine the leftover rice, cooked chicken, mixed vegetables, and the prepared sauce.
- Mix everything until well coated.
- Transfer the mixture to a greased casserole dish.
- Sprinkle cheese on top if desired.
- Bake for 25-30 minutes until the casserole is heated through and the cheese is golden and bubbly.
9. Rice and Spinach Stuffed Mushrooms
Yields: approximately 12 stuffed mushrooms
Ingredients
- 12 large button mushrooms
- 2 cups leftover rice
- 1 cup chopped spinach
- 1/2 cup diced onions
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh herbs (such as parsley or basil)
- salt and pepper to taste
Instructions
- Preheat the oven to 190°C.
- Remove the stems from the mushrooms and set them aside.
- In a skillet, heat the olive oil over medium heat.
- Add the diced onions and chopped mushroom stems to the skillet, and sauté for 3-4 minutes until softened.
- Stir in the leftover rice, chopped spinach, grated Parmesan cheese, chopped herbs, salt, and pepper.
- Cook for another 2-3 minutes until the ingredients are well combined.
- Stuff each mushroom cap with the rice and spinach mixture, pressing it down gently.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 20-25 minutes until the mushrooms are tender and the filling is heated through.
10. Rice and Coconut Pudding
Yields: 2 servings
Ingredients
- 1 cup leftover rice
- 2 cups coconut milk
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Optional toppings: toasted coconut flakes, chopped nuts, fresh berries
Instructions
- In a saucepan, combine the leftover rice, coconut milk, sugar, vanilla extract, and ground cinnamon.
- Heat the mixture over medium heat until it reaches a simmer.
- Reduce the heat to low and cook, stirring occasionally, for about 15-20 minutes until the pudding thickens to your desired consistency.
- Remove from heat and let it cool slightly.
- Divide the rice and coconut pudding into serving bowls or glasses.
- Top with toasted coconut flakes, chopped nuts, or fresh berries if desired.
Conclusion
You have now discovered a treasure trove of 10 surprising and mouthwatering leftover rice recipes that will elevate your old rice to new heights. From cheesy rice balls and rice fritters to rice salads and comforting casseroles, these recipes offer a variety of delicious options to satisfy your cravings. So, the next time you have leftover rice, don’t settle for ordinary fried rice—venture into these exciting culinary creations and let your taste buds dance with joy. Happy cooking and enjoy your flavourful journey beyond fried rice!