Wondering what to do with leftover rice? Day-old rice is actually better than fresh for frying and crisping because it’s drier, so it browns instead of turning to mush. Below are five quick recipes that turn a bowl of leftover rice into a full meal or sweet treat. Got odds and ends in the fridge too? Add what you have and DinnerForToday’s AI builds a custom recipe around them in seconds.
The 15-minute takeout classic — leftover rice is the secret to getting it crispy, not soggy.
Ingredients 3 cups cold leftover rice 2 eggs, beaten 2 spring onions, sliced 1 cup frozen peas and carrots 2 tbsp soy sauce 1 tbsp oil 1 tsp sesame oil Method 1 Heat the oil in a wok or large pan over high heat. 2 Pour in the beaten eggs and scramble quickly, then push to one side. 3 Add the frozen peas and carrots and stir-fry for 2 minutes. 4 Add the cold rice, breaking up any clumps, and toss for 3–4 minutes until heated through and slightly crisp. 5 Stir in the soy sauce, sesame oil and spring onions. Serve hot. A cozy dessert that rescues plain leftover rice with milk, sugar and cinnamon.
Ingredients 2 cups cooked leftover rice 2.5 cups milk 1/3 cup sugar 1 tsp vanilla extract 1/2 tsp cinnamon Pinch of salt Handful of raisins (optional) Method 1 Combine the rice, milk, sugar and salt in a saucepan over medium heat. 2 Simmer gently, stirring often, for about 20 minutes until thick and creamy. 3 Stir in the vanilla, cinnamon and raisins. 4 Serve warm, or chill for a cold pudding. It thickens further as it cools. Pan-fried patties with a golden crust — great as a snack or side.
Ingredients 2 cups leftover rice 1 egg 1/4 cup grated cheese 2 tbsp flour 1 spring onion, chopped Salt and pepper Oil for frying Method 1 Mix the rice, egg, cheese, flour and spring onion in a bowl. Season well. 2 Shape into small patties with your hands. 3 Heat a thin layer of oil in a pan over medium heat. 4 Fry the patties 3–4 minutes per side until golden and crisp. Drain on paper towel. A comforting one-pot soup that stretches leftover rice into a light dinner.
Ingredients 1.5 cups leftover rice 6 cups vegetable or chicken stock 1 carrot, diced 1 celery stalk, diced 1 onion, diced 2 cloves garlic, minced 1 tbsp oil Salt and pepper Method 1 Heat the oil and soften the onion, carrot, celery and garlic for 5 minutes. 2 Pour in the stock and bring to a boil. 3 Add the leftover rice and simmer for 8–10 minutes. 4 Season to taste and serve with bread. All the flavour of stuffed peppers without the oven — ready in 20 minutes.
Ingredients 2 cups leftover rice 1 bell pepper, diced 1/2 cup canned tomatoes 1/2 cup black beans, drained 1 tsp smoked paprika 1/4 cup grated cheese 1 tbsp oil Salt and pepper Method 1 Heat the oil and sauté the diced pepper for 4 minutes. 2 Add the tomatoes, beans and paprika; simmer 5 minutes. 3 Stir in the leftover rice and heat through. 4 Top with cheese, cover until melted, then serve. Add what’s already in your fridge and DinnerForToday’s AI builds the perfect recipe around it in seconds.
