Leftover rice is actually better than fresh rice for many dishes. Here are 10 ways to use it.
The classic. Cold rice + eggs + soy sauce + vegetables + sesame oil. Day-old rice is actually ideal for fried rice because it's drier and fries better.
Rice + protein + vegetables + sauce. Burrito bowls, poke bowls, teriyaki bowls. The possibilities are endless.
Add leftover rice to any soup for extra body. Chicken rice soup, vegetable rice soup, or egg drop soup with rice.
Simmer rice in extra water or broth until it breaks down into a creamy porridge. Top with soy sauce, green onions, and a fried egg. Comfort food.
Mix rice with ground beef, tomatoes, and cheese. Stuff into bell peppers and bake at 375°F for 30 minutes.
Rice + cream of mushroom soup + chicken + broccoli + cheese. Layer in a baking dish and bake at 350°F for 25 minutes.
Mix leftover rice with eggs, flour, and green onions. Pan-fry into crispy rice pancakes. Great for breakfast or as a side dish.
Cold rice + chopped vegetables + vinaigrette. Add chickpeas, feta, or grilled chicken for protein. Great for meal prep.
Shape cold rice into balls, stuff with cheese, bread and deep-fry. Italian comfort food that uses up leftover rice perfectly.
Rice + milk + sugar + cinnamon. Simmer until creamy. Add raisins or vanilla for extra flavor. Dessert from leftovers.
Get more leftover ideas with our free Leftover Remix tool.
Yes, if stored properly. Refrigerate within 2 hours of cooking, use within 4-6 days, and reheat to steaming hot.
Cold rice is drier and firmer, so it fries instead of steaming. The grains stay separate and get slightly crispy. Fresh rice is too moist and clumps together.