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10 Delicious Recipes To Make With Leftover Rice

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10 Leftover Rice Recipes Everyday Reading
10 Leftover Rice Recipes Everyday Reading from everyday-reading.com

Leftover rice can be a lifesaver when you're pressed for time or simply looking for an easy meal to whip up. With a bit of creativity and a few key ingredients, you can transform your leftover rice into a delicious and satisfying dish. Here are 10 recipes to help you make the most of your leftover rice.

Prep Time and Cook Time

The prep time and cook time for these recipes vary, but most can be made in under 30 minutes. Some recipes require a bit of planning ahead, such as soaking beans or marinating meat, so be sure to read through the recipe before starting.

Ingredients and Equipment

The ingredients and equipment needed for these recipes are fairly standard kitchen staples. You'll need things like vegetables, proteins, spices, and oils. Some recipes call for a specific type of rice, such as basmati or jasmine, but any type of leftover rice will work. You'll also need basic kitchen equipment, such as a skillet or wok and a cutting board and knife.

Recipes

1. Fried Rice

Ingredients:

  • 2 cups leftover rice
  • 2 eggs
  • 1 cup frozen peas and carrots
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil

Equipment:

  • Skillet or wok
  • Spatula

Method:

  1. Heat the oil in a skillet or wok over medium heat.
  2. Add the onion and garlic and cook until softened, about 2-3 minutes.
  3. Add the frozen peas and carrots and cook until heated through, about 3-4 minutes.
  4. Push the vegetables to one side of the skillet and crack the eggs into the empty space.
  5. Scramble the eggs until cooked through, then mix them in with the vegetables.
  6. Add the leftover rice and soy sauce to the skillet and stir until everything is well combined and heated through, about 5-7 minutes.
  7. Serve hot.

Notes:

You can customize this recipe by adding any other vegetables or proteins you have on hand, such as bell peppers, mushrooms, or shrimp. You can also use brown rice or quinoa instead of white rice.

Nutrition Info:

This recipe yields 4 servings, with each serving containing approximately:

  • Calories: 250
  • Protein: 9g
  • Fat: 7g
  • Carbs: 38g
  • Fiber: 3g

2. Rice and Bean Bowl

Ingredients:

  • 2 cups leftover rice
  • 1 can black beans, drained and rinsed
  • 1 avocado, diced
  • 1/2 cup diced tomato
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 lime, juiced
  • Salt and pepper, to taste

Equipment:

  • Large bowl
  • Spoon

Method:

  1. In a large bowl, mix together the leftover rice, black beans, avocado, tomato, cilantro, and red onion.
  2. Add the lime juice and salt and pepper to taste, and toss everything together until well combined.
  3. Serve cold or at room temperature.

Notes:

You can make this recipe even heartier by adding some grilled chicken or shrimp. You can also use different types of beans, such as kidney or pinto beans, and vary the vegetables based on what you have on hand.

Nutrition Info:

This recipe yields 4 servings, with each serving containing approximately:

  • Calories: 300
  • Protein: 9g
  • Fat: 12g
  • Carbs: 43g
  • Fiber: 11g

3. Rice and Vegetable Stir-Fry

Ingredients:

  • 2 cups leftover rice
  • 2 cups chopped mixed vegetables (such as bell pepper, broccoli, carrot, and zucchini)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil

Equipment:

  • Skillet or wok
  • Spatula

Method:

  1. Heat the oil in a skillet or wok over medium heat.
  2. Add the onion and garlic and cook until softened, about 2-3 minutes.
  3. Add the chopped vegetables and cook until tender, about 5-7 minutes.
  4. Add the leftover rice and soy sauce to the skillet and stir until everything is well combined and heated through, about 5 minutes.
  5. Serve hot.

Notes:

You can use any vegetables you have on hand for this recipe, such as mushrooms or snow peas. You can also add a protein, such as tofu or chicken, to make it a complete meal.

Nutrition Info:

This recipe yields 4 servings, with each serving containing approximately:

  • Calories: 180
  • Protein: 3g
  • Fat: 6g
  • Carbs: 30g
  • Fiber: 3g

4. Rice and Egg Breakfast Bowl

Ingredients:

  • 2 cups leftover rice
  • 2 eggs
  • 1/2 cup chopped spinach
  • 1/4 cup diced red onion
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon butter
  • Salt and pepper, to taste

Equipment:

  • Skillet
  • Spatula

Method:

  1. Melt the butter in a skillet over medium heat.
  2. Add the red onion and cook until softened, about 2-3 minutes.
  3. Add the leftover rice and cook until heated through, about 3-4 minutes.
  4. Push the rice to one side of the skillet and crack the eggs into the empty space.
  5. Scramble the eggs until cooked through, then mix them in with the rice.
  6. Add the chopped spinach and shredded cheddar cheese to the skillet and stir until everything is well combined and heated through, about 2-3 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot.

Notes:

You can customize this recipe by adding any other vegetables or proteins you have on hand, such as diced bell peppers or crumbled bacon. You can also use different types of cheese, such as feta or goat cheese.

Nutrition Info:

This recipe yields 2 servings, with each serving containing approximately:

  • Calories: 400
  • Protein: 19g
  • Fat: 24g
  • Carbs: 29g
  • Fiber: 2g

5. Rice and Lentil Salad

Ingredients:

  • 2 cups leftover rice
  • 1 can lentils, drained and rinsed
  • 1/2 cup chopped cucumber
  • 1/2 cup diced tomato
  • 1/4 cup chopped parsley
  • 1/4 cup diced red onion
  • 1/4 cup olive oil
  • 2 tablespoons apple

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