6 Ways To Use Leftover Rice

Do you have leftover rice from your dinner last night? You can still make a tasty recipe out of it. From a quick and easy microwavable leftover rice to the traditional bacon and egg fried rice to a more creative rice burger, here are 6 ways to use leftover rice for a new recipe. You and your family will surely enjoy a different yet delicious twist to your leftover rice.




1. Microwavable Leftover Rice

Ingredients:

• leftover rice
• water

Instructions:

You may need water to keep the rice from sticking with each other.
Place a generous amount of leftover rice in a ziplock bag.
Seal and freeze up to 3 months.
Microwave the leftover rice when needed.
You can use these for other rice recipes.

2. Cheesy Bacon Rice Croquettes

Ingredients:




• 3 cups leftover rice
• 1 cup cooked bacon
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup breadcrumbs
• 2 eggs
• 2 cups Italian breadcrumbs
• oil for deep frying

Instructions:

In a large mixing bowl, add 3 cups leftover rice and 1 cup cooked bacon.
Add 1/2 cup grated mozzarella cheese, 1/2 cup grated parmesan cheese, 1 cup breadcrumbs, and 2 eggs.
Mix until well combined.
Scoop from the mixture and form into balls.
Coat the balls with Italian breadcrumbs.
Deep fry the balls until golden brown.
Serve with your favorite dip.
Enjoy!

3. Chicken Burrito Bowl

Ingredients:

• 3 boneless chicken thighs
• 3 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tbsp garlic powder
• 1 tbsp cumin
• 1 tsp salt

• 1 tbsp olive oil
• 3 cups brown rice/leftover rice
• 1 cup diced green bell pepper
• 1 cup halved cherry tomatoes
• 1/2 cup black beans
• 1/2 cup corn
• 1/2 cup diced red onions
• 1/2 cup chopped cilantro
• 2 tbsp olive oil
• juice of a lime
• salt and pepper to taste

Instructions:

Marinate the chicken thighs.
Place in a ziplock bag.
Season with 3 tbsp olive oil, 1 tbsp chipotle powder, 1 tbsp garlic powder, 1 tbsp cumin, and 1 tsp salt.
Seal the ziplock bag.
Massage the chicken to combine the seasonings well.
Let it marinate for an hour.

Set a frying pan over medium heat.
Add 1 tbsp olive oil and warm it up.
Fry the marinated chicken for 5 minutes on each side.
Remove from the frying pan and transfer to a cutting board.
Chop into cubes.
Set aside.

In a large bowl, add 3 cups brown rice or leftover rice.
Add the cubed cooked chicken.
Add 1 cup diced green bell pepper, 1 cup halved cherry tomatoes, 1/2 cup black beans, 1/2 cup corn, 1/2 cup diced red onions, and 1/2 cup chopped cilantro.
Season with the juice of a lime, salt, and pepper to taste.
Mix well.
Serve and enjoy!

4. Loco Moco Rice Burger

Ingredients:

For the buns:

• leftover rice
• soy sauce

For the patty:

• 3/4 lb ground beef
• 1/3 cup chopped white onions
• 3 garlic cloves (chopped)
• 1/3 cup panko breadcrumbs
• 1 tsp Worcestershire
• 1 tsp oyster sauce

For the gravy:

• 8 oz mushrooms (sliced)
• 1 cup beef stock
• 1/2 tbsp soy sauce
• 1 tbsp cornstarch slurry

• 2 sunny-side-up eggs (optional)
• chopped scallions (optional for garnishing)

Instructions:

This recipe takes about 20 minutes. It makes for 2 burgers.

For the buns:

Scoop an amount of leftover rice and form into buns.
Pan-fry the rice buns until both sides are crisp enough.
Brush some soy sauce on each side to add color and flavor.
Remove from the pan and set aside.

For the patty:

In a large mixing bowl, add 3/4 lb ground beef.
Add chopped white onions, chopped garlic cloves, and panko breadcrumbs.
Season with Worcestershire and oyster sauce.
Mix well.
Scoop from the mixture and form into patties.
Pan-fry over medium heat.
Let it cook for a few minutes.
Remove from the pan.
Set aside.

For the gravy:

In the same pan, add sliced mushrooms.
Stir fry until it changes color.
Add beef stock, soy sauce, and cornstarch slurry.
Mix and simmer until thick.
Remove from the heat.
Set aside.

Assembly:

Place the rice bun first.
Next is the beef patty.
Pour some gravy on top.
You can opt to put a sunny-side-up egg next.
Garnish with chopped scallions.
Finally, top with another rice bun.
Serve and enjoy!

5. Bacon & Egg Fried Rice

Ingredients:

• 3 eggs
• salt to taste

• 8 oz bacon (chopped)
• 1 white onion (chopped)
• 5 cups cooked rice/leftover rice
• salt and pepper to taste
• 1 tsp sugar
• 2 tbsp soy sauce
• oil (for frying the rice)

• chopped scallions (optional for garnishing)

Instructions:

This recipe takes less than 30 minutes. It makes for 4 servings.

Beat 3 eggs and season with salt in a mixing bowl.
Set aside.

Set a wok or a deep frying pan over medium heat.
Add a little amount of oil and warm it up.
Pour the egg mixture and scramble it.
Once cooked, remove from the wok/pan and transfer to a container.
Set aside.

In the same wok/pan, add chopped bacon.
Cook until crisp and oil separates.
Remove the cooked bacon and transfer to a container.
Set aside.

In the same wok/pan, saute onions until soft.
Add cooked rice or leftover rice.
Stir fry for 3-5 minutes.
Season with salt and pepper to taste.
Add sugar and soy sauce.
Mix well.
Add cooked bacon and scrambled egg.
Mix to combine well.
Remove from the wok and transfer to a plate.
Garnish with chopped scallions.
Serve and enjoy!

6. Taco-Stuffed Peppers

Insgredients:

For the bell peppers:

• 2 large red bell pepper
• 2 large yellow bell pepper
• 2 large green bell pepper

For the taco mixture:

• 1 lb ground beef
• 2 tbsp taco seasoning
• 1 medium yellow onion (diced)
• 1 can black beans
• 1 cup leftover rice
• 1 cup corn
• 1 x 16 oz jar salsa
• 1 1/2 cups grated cheddar cheese
• 2 tbsp vegetable oil for frying

• guacamole (optional for garnishing)
• sour cream (optional for garnishing)
• grated Mexican blend cheese (optional for garnishing)

Instructions:

This recipe takes about an hour.

For the bell peppers:

Cut off the heads and seeds of each bell pepper.
Place the bell peppers in a baking dish.
Bake in a preheated oven of 350 F for 20 minutes.

For the taco mixture:

Meanwhile, set a frying pan over medium-high heat.
Heat 2 tbsp vegetable oil.
Add 1 lb ground beef and 2 tbsp taco seasoning.
Stir and cook for 5-7 minutes or until beef browns.
Add diced yellow onion.
Stir the mixture and fry until onion softens.
Reduce to medium heat.
Add black beans, leftover rice, corn, salsa, and grated cheddar cheese.
Stir well to combine.
Once cheese melts, remove from the heat and transfer to a plate.

Remove the bell peppers from the oven.
Fill each bell pepper with the taco mixture.
Top each with grated Mexican blend cheese.
Bake for 15 minutes at 350 F.
Remove from the oven and transfer to a plate.
You can opt to put garnishings such as guacamole, sour cream, and grated Mexican blend.
Serve immediately and enjoy!

6 Ways To Use Leftover Rice
Images – https://www.youtube.com/watch?v=BGVmFZ9o_Zc



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