Leftover Rice Recipes Not Quite Nigella

Transform Your Leftover Rice with These Mouthwatering Recipes

Don't know what to do with leftover rice? Instead of throwing it away, try these clever and delicious recipes that will transform your cold, firm rice into a delicious and satisfying meal.

Classic Fried Rice

My mother's secret to a fantastic fried rice? Use day-old steamed rice that has gone cold and firm in the fridge. Add a generous amount of Chinese pork sausage, egg, peas, and carrots for a flavorful and classic dish.

Ingredients:

• 2 cups cold, cooked rice
• 2 tablespoons oil
• 2 eggs, beaten
• 2 Chinese pork sausages, sliced
• 1/2 cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Heat oil in a large skillet over medium heat.
2. Add beaten eggs and scramble until cooked.
3. Add sliced pork sausages, peas, and carrots, and cook until vegetables are tender.
4. Stir in the cooked rice, soy sauce, salt, and black pepper until well combined.
5. Cook for an additional 3-5 minutes, stirring occasionally, until heated through.
6. Serve hot.

Korean Gimbab

Similar to Japanese futomaki sushi rolls, Korean gimbab features rice wrapped in dried seaweed sheets and seasoned with sesame oil. Fill it up with cooked ingredients like seasoned, thinly sliced beef for a flavorful meal perfect for lunch or snack time.

Ingredients:

• 2 cups cold, cooked rice
• 4 dried seaweed sheets
• 1/2 lb. beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 cucumber, cut into thin strips
• 1 carrot, cut into thin strips

Directions:

1. In a bowl, mix together soy sauce, garlic, sugar, and sesame oil to make a marinade.
2. Add sliced beef to the marinade and stir to coat.
3. Cover and refrigerate for 1 hour.
4. Place a seaweed sheet on a clean, flat surface.
5. Spoon about 1/2 cup of rice onto the seaweed and spread it out evenly, leaving a small border around the edges.
6. Arrange beef, cucumber, and carrot on top of rice.
7. Roll up the seaweed, tucking in the edges as you go.
8. Repeat with remaining seaweed sheets and ingredients.
9. Slice each roll into bite-sized pieces and serve.

Rice Pudding Pancakes

Who says leftover rice can't be turned into a sweet treat? These rice pudding pancakes are deliciously spiced with nutmeg and vanilla and have a delightful texture thanks to the rice.

Ingredients:

• 2 cups cold, cooked rice
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons oil

Directions:

1. In a large bowl, mix together flour, sugar, baking powder, salt, and nutmeg.
2. In a separate bowl, whisk together vanilla, egg, milk, and oil.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Stir in the cooked rice until evenly distributed.
5. Heat a non-stick skillet over medium heat.
6. Spoon 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and continue cooking until browned on both sides.
8. Serve warm with your favorite syrup or topping.

Kedgeree

This retro Anglo-Indian breakfast dish is a comforting and hearty meal perfect for cool weather. It features rice spiced with curry powder mixed with smoked fish and topped with quartered boiled eggs.

Ingredients:

• 2 cups cold, cooked rice
• 1/2 lb. smoked fish, flaked
• 1 onion, chopped
• 2 tablespoons butter
• 1 tablespoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hard-boiled eggs, quartered

Directions:

1. Melt butter in a large skillet over medium heat.
2. Add chopped onion and cook until softened and lightly browned.
3. Mix in curry powder, cumin, paprika, salt, and black pepper.
4. Stir in flaked smoked fish and cooked rice until well combined.
5. Cook for an additional 2-3 minutes, stirring occasionally, until heated through.
6. Top with quartered boiled eggs and serve hot.

TikTok Salmon Bowl

This trendy and viral recipe is a simple and versatile rice bowl perfect for lunch or dinner. It combines leftover rice and salmon with creamy avocado and crispy Korean seaweed for a quick and tasty meal.

Ingredients:

• 2 cups cold, cooked rice
• 1/2 lb. cooked salmon, flaked
• 1 avocado, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon soy sauce
• 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crispy Korean seaweed

Directions:

1. In a small bowl, mix together soy sauce, honey, rice vinegar, salt, and black pepper to make a dressing.
2. In a large bowl, combine cooked rice and flaked salmon.
3. Add the dressing and toss until well combined.
4. Divide the rice and salmon mixture into two bowls.
5. Top with sliced avocado, sesame seeds, and crispy Korean seaweed.
6. Serve immediately.

Originally Post From https://www.notquitenigella.com/2024/06/07/leftover-rice-recipes/

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