30 Creative Leftover Rice Recipes

Leftover rice can be a game changer in the kitchen, and with these 30 recipes, you’ll never let it go to waste again! From stir-fries to casseroles, this collection brings you easy and delicious ways to transform yesterday’s rice into today’s tasty meals. Get ready to whip up some creative dishes that are sure to impress!

Curry Rice Salad

Curry rice salad is a fresh and vibrant dish that brings together the comforting flavors of curry with the lightness of a salad. This dish is not only tasty but also super simple to whip up, making it perfect for a quick lunch or a side dish at dinner. The combination of spices with colorful vegetables creates a delightful harmony that excites your taste buds.

Using leftover rice takes this recipe to the next level, ensuring nothing goes to waste while adding a satisfying base. Toss in whatever veggies you have on hand, and you’ll have a versatile dish that can be served cold or at room temperature. It’s a fantastic way to enjoy the flavors of curry without the fuss of a full meal!

Ingredients

2 cups cooked rice
1/2 cup diced bell peppers (any color)
1/2 cup diced cucumber
1/4 cup finely chopped red onion
1/4 cup raisins or dried cranberries
1/4 cup chopped fresh cilantro
1 tablespoon curry powder
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

In a large bowl, combine the cooked rice, bell peppers, cucumber, red onion, raisins, and cilantro.
In a small bowl, whisk together the curry powder, olive oil, lemon juice, salt, and pepper until well combined.
Pour the dressing over the rice mixture and toss gently until everything is well coated.
Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.

Rice and Bean Burritos

Rice and bean burritos are a tasty, fulfilling meal that makes great use of leftover rice. They’re simple to prepare and can be customized with your favorite ingredients. The combination of seasoned beans, soft rice, and fresh veggies wrapped in a warm tortilla creates a delicious burst of flavors in every bite.

This recipe is perfect for a quick lunch or dinner and can easily cater to various dietary preferences. Plus, it’s a fantastic way to reduce food waste while enjoying a satisfying dish!

Ingredients

2 cups leftover cooked rice
1 can (15 oz) black beans, rinsed and drained
1 cup corn (canned or frozen)
1 cup diced tomatoes (fresh or canned)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
4 large flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped (for garnish)

Instructions

Combine Ingredients: In a large bowl, mix together the leftover rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
Warm Tortillas: Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Assemble Burritos: Spoon a generous amount of the rice and bean mixture onto the center of each tortilla, top with shredded cheese, and sprinkle with fresh cilantro.
Wrap: Fold in the sides of the tortilla and roll tightly from the bottom up to enclose the filling.
Serve: Place the burritos seam-side down on a plate and serve warm with your favorite salsa or guacamole.

Rice Pudding with Cinnamon

Rice pudding is a comforting dessert that transforms leftover rice into a creamy delight. With its sweet and slightly spiced flavor, it’s a perfect treat for any occasion.

This dish is easy to whip up and is a fantastic way to use up that extra rice sitting in your fridge. The combination of milk, sugar, and cinnamon creates a warm, nostalgic flavor that will surely please your taste buds.

Ingredients

2 cups cooked rice
4 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)
Cinnamon sticks for garnish (optional)

Instructions

Combine Ingredients: In a medium saucepan, mix the cooked rice, milk, sugar, vanilla extract, ground cinnamon, and salt.
Cook: Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about 20-25 minutes, or until the pudding thickens to your desired consistency.
Add Raisins: If you’re using raisins, stir them in during the last 5 minutes of cooking.
Serve: Once ready, remove from heat and let it cool slightly. Serve warm or chilled, garnished with a sprinkle of cinnamon and a cinnamon stick if desired.

Savory Fried Rice with Vegetables

Fried rice is a fantastic way to use up leftover rice, and this savory version packed with vegetables is both delicious and easy to whip up. The combination of colorful veggies adds a delightful crunch and freshness, making each bite satisfying. You can customize it with your favorite ingredients and spices, ensuring a unique flavor every time.

This dish has a wonderful balance of textures and tastes, from the hearty rice to the crisp vegetables. Plus, it comes together quickly, making it perfect for a weeknight dinner. Serve it as a side or as a main dish topped with a fried egg for an extra touch!

Ingredients

2 cups leftover cooked rice
1 cup mixed vegetables (e.g., carrots, peas, bell peppers)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 eggs
3 green onions, chopped
Salt and pepper to taste
Optional: fresh cilantro for garnish

Instructions

Heat sesame oil in a large skillet over medium heat. Add mixed vegetables and sauté for about 3-4 minutes until they begin to soften.
Push the veggies to one side, crack the eggs into the pan, and scramble them until fully cooked. Then, mix the eggs with the vegetables.
Add the leftover rice to the skillet and pour in soy sauce. Stir well to combine all ingredients and heat through, about 5 minutes.
Season with salt and pepper, and stir in chopped green onions. Cook for another minute.
Serve hot, garnished with fresh cilantro, if desired.

Cheesy Rice Casserole

This cheesy rice casserole is a comforting dish that’s perfect for using up leftover rice. It’s creamy, cheesy, and packed with flavor, making it a hit with both kids and adults. The best part? It’s quick to prepare and can be customized with whatever ingredients you have on hand.

This dish combines the delightful creaminess of cheese with the heartiness of rice, creating a satisfying meal that warms the soul. Just throw in some veggies or proteins, let it bake, and you’ll have a delicious casserole ready to serve!

Ingredients

2 cups cooked rice
1 cup shredded cheese (cheddar or your favorite)
1 cup cream of mushroom soup
1/2 cup milk
1 cup cooked chicken or vegetables (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded cheese, cream of mushroom soup, milk, and any additional proteins or veggies. Season with garlic powder, onion powder, salt, and pepper.
Spread the mixture evenly in a greased baking dish.
Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden.
Once done, let it cool slightly, garnish with chopped parsley, and serve hot!

Sushi Rolls with Leftover Rice

Sushi rolls are a fun and delicious way to use leftover rice. This recipe is simple, allowing you to create fresh sushi with whatever ingredients you have on hand. You can enjoy a burst of flavors in each bite, making it a great snack or meal option.

This sushi roll recipe is adaptable, so feel free to mix and match your favorite fillings. From crisp vegetables to savory proteins, the combinations are endless! Plus, it’s a fantastic way to get creative in the kitchen, making it a perfect dish for gatherings or a casual night in.

Ingredients

2 cups leftover sushi rice
4 sheets nori (seaweed)
1 cucumber, julienned
1 carrot, julienned
1 avocado, sliced
1/2 cup cooked shrimp or tofu (optional)
Soy sauce for dipping
Pickled ginger (optional)
Wasabi (optional)

Instructions

Prepare the Rice: If the leftover rice is cold, microwave it for about 30 seconds to warm it up slightly. This will make it easier to spread.
Lay Out the Nori: Place a sheet of nori on a bamboo sushi mat, shiny side down.
Spread the Rice: Wet your hands to prevent sticking, then grab a handful of rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
Add Fillings: Arrange the cucumber, carrot, avocado, and shrimp or tofu in a line across the rice, about 2 inches from the bottom.
Roll the Sushi: Starting from the bottom, use the mat to roll the sushi tightly away from you. Wet the top edge of the nori with a little water to seal the roll.
Slice and Serve: Use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi on the side.

Stuffed Bell Peppers with Rice

Stuffed bell peppers are a delightful way to use leftover rice while adding a burst of color and flavor to your meal. Each pepper is filled with a savory mixture of rice, meat, and veggies, making them both satisfying and nutritious. The combination of sweet bell peppers and hearty filling creates a perfect balance of taste and texture.

This recipe is simple to make and can easily be customized with your favorite ingredients. Whether you’re preparing a family dinner or a quick weeknight meal, stuffed bell peppers are sure to please everyone at the table.

Ingredients

4 large bell peppers (any color)
2 cups cooked rice
1 pound ground meat (beef, turkey, or chicken)
1 cup diced tomatoes (canned or fresh)
1/2 cup onion, chopped
1 cup corn (frozen or canned)
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a skillet, cook the ground meat with onion until browned. Drain any excess fat.
Add the cooked rice, diced tomatoes, corn, garlic powder, cumin, salt, and pepper to the skillet. Stir until well combined and heated through.
Spoon the rice mixture into each bell pepper, packing it down gently. If desired, sprinkle cheese on top.
Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Serve warm and enjoy!

Vegetable Rice Soup

This Vegetable Rice Soup is a warm and comforting dish that’s perfect for using up leftover rice. It’s packed with vibrant vegetables and hearty flavors, making it both nutritious and delicious. The soup offers a lovely balance of savory broth and tender veggies, creating a simple yet satisfying meal that comes together in no time.

Not only is this recipe easy to make, but it’s also versatile. You can use whatever vegetables you have on hand, tailoring it to your taste. It’s a great way to clean out the fridge while enjoying a cozy bowl of soup.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cups vegetable broth
2 cups mixed vegetables (like bell peppers, zucchini, or green beans)
2 cups cooked rice
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
Add minced garlic, oregano, and thyme to the pot, cooking for another minute until fragrant.
Pour in the vegetable broth and bring to a boil. Stir in the mixed vegetables and reduce the heat to simmer for 10 minutes.
Add the cooked rice to the pot, stirring until heated through. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Coconut Rice with Mango

Coconut rice with mango is a delightful dish that combines the creamy richness of coconut with the sweet brightness of fresh mango. This recipe is simple and perfect for showcasing leftover rice. The flavors work beautifully together, making it a refreshing treat any time of the day.

The creamy coconut pairs perfectly with the juicy mango, creating a balance that’s both comforting and tropical. It’s a quick dish to pull together, making it ideal for a light dinner or a satisfying dessert.

Ingredients

2 cups cooked rice (preferably jasmine)
1 can (14 oz) coconut milk
1/4 cup sugar
1/2 teaspoon salt
2 ripe mangoes, diced
Fresh lime juice (from 1 lime)
Optional: toasted coconut flakes for garnish

Instructions

Prepare the Coconut Rice: In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium until the sugar dissolves, then add the cooked rice. Stir well to combine and let it simmer for about 5 minutes until heated through.
Dice the Mango: While the rice is warming, peel and dice the mangoes. Toss them gently with a squeeze of fresh lime juice to enhance their flavor.
Serve: Spoon the coconut rice into bowls and top with the diced mango. Optionally, sprinkle some toasted coconut flakes on top for added texture and flavor.

Spicy Rice Tacos

Spicy Rice Tacos are a fun and flavorful way to repurpose leftover rice. These tacos pack a punch with zesty spices and fresh toppings, making them a delightful meal for any occasion. Perfectly simple to make, they allow you to whip up a quick dinner that’s both satisfying and delicious.

With a base of seasoned rice, you can customize your tacos with your favorite veggies and sauces. The freshness of lime and cilantro adds a refreshing touch, while the spices bring the heat. Get ready to enjoy a tasty twist on traditional tacos!

Ingredients

2 cups cooked rice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
4 small tortillas
1 avocado, sliced
1 cup diced tomatoes
1/2 cup diced bell peppers
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Heat olive oil in a skillet over medium heat. Add the cooked rice and stir in chili powder, cumin, salt, and pepper. Cook for about 5 minutes until heated through.
Warm the tortillas in a separate pan or microwave until pliable.
Assemble the tacos: place a generous amount of the spicy rice on each tortilla, then top with avocado slices, diced tomatoes, and bell peppers.
Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice is a delightful dish that brings together harmony of sweet and savory flavors. The combination of juicy pineapple, colorful vegetables, and tender rice creates a refreshing meal that is sure to impress. Plus, it’s super easy to whip up, making it a perfect choice for any weeknight dinner.

This vibrant fried rice is not only delicious but also versatile. You can customize it with your choice of protein, such as shrimp or chicken, or keep it vegetarian with just veggies and nuts. It’s a wonderful way to use leftover rice while enjoying a taste of tropical Thailand!

Ingredients

2 cups leftover cooked rice
1 cup pineapple chunks (fresh or canned)
1/2 cup peas and carrots, frozen or fresh
1/4 cup cashews
2 green onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon curry powder
2 tablespoons vegetable oil
Cilantro for garnish

Instructions

Heat the vegetable oil in a large pan or wok over medium heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Add the peas and carrots, cooking for an additional 2-3 minutes until tender.
Stir in the leftover rice, making sure to break up any clumps. Cook for about 5 minutes, allowing the rice to heat through.
Add the pineapple chunks, green onions, soy sauce, oyster sauce (if using), and curry powder. Mix well and cook for another 3-4 minutes.
Finally, fold in the cashews and remove from heat. Garnish with fresh cilantro before serving.

Rice Fritters with Dip

Rice fritters are a fun and tasty way to use up leftover rice. These little bites are crispy on the outside and soft on the inside, offering a delightful contrast in texture. They’re perfect as a snack or appetizer, and the addition of a tasty dip makes them even more enjoyable.

Making rice fritters is super simple! You can whip them up in just a few steps, making them a go-to dish when you’re short on time. Serve them with your favorite dip, whether it’s tangy salsa, creamy ranch, or a spicy dipping sauce, and watch them disappear!

Ingredients

2 cups cooked rice
1/2 cup grated cheese
1/4 cup finely chopped green onions
1/4 cup all-purpose flour
1 large egg
1 teaspoon garlic powder
Salt and pepper, to taste
Oil for frying

Instructions

In a large bowl, combine the cooked rice, cheese, green onions, flour, egg, garlic powder, salt, and pepper. Mix until well combined.
Heat oil in a frying pan over medium heat. Take a spoonful of the rice mixture and shape it into a small patty.
Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
Remove from the pan and place on paper towels to drain excess oil.
Serve warm with your choice of dip.

Rice and Peas

Rice and peas is a comforting dish that pairs perfectly with any meal. It combines tender rice with sweet green peas, creating a delightful texture and flavor combination. This dish is not only simple to prepare but also a great way to use up leftover rice.

The vibrant colors and fresh taste make it a favorite among families. It’s versatile enough to serve as a side or a light main dish. Plus, it’s quick to whip up, making it ideal for busy weeknights or casual gatherings.

Ingredients

2 cups cooked rice
1 cup green peas (fresh or frozen)
1/2 cup diced carrots
1 tablespoon olive oil
2 green onions, chopped
1 teaspoon garlic, minced
Salt and pepper to taste

Instructions

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
Add the diced carrots and sauté for 2-3 minutes until they start to soften.
Stir in the green peas and cooked rice, mixing everything well. Season with salt and pepper.
Cook for another 3-5 minutes, stirring occasionally, until everything is heated through.
Remove from heat and garnish with chopped green onions before serving.

Mushroom Risotto with Leftover Rice

This Mushroom Risotto is a creamy, comforting dish that’s perfect for using up leftover rice. With its rich, earthy flavors from the mushrooms, it delivers a satisfying meal that’s both simple and delicious.

The best part? Making risotto with leftover rice speeds up the process, letting you enjoy your meal in no time. The combination of butter, Parmesan cheese, and fresh herbs adds a delightful touch, elevating the dish to a whole new level.

Ingredients

2 cups leftover cooked rice
1 cup mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

In a saucepan, heat the vegetable broth and keep it warm over low heat.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the garlic and mushrooms, cooking until the mushrooms are tender, about 5 minutes.
Stir in the leftover rice, mixing well to combine with the other ingredients.
Gradually add the warm broth, one ladle at a time, stirring frequently until the rice absorbs the liquid and becomes creamy.
Once the rice is heated through and creamy, stir in the Parmesan cheese, and season with salt and pepper.
Garnish with fresh parsley before serving.

Mediterranean Rice Bowl

This Mediterranean Rice Bowl brings together beautiful flavors and vibrant colors in a simple dish that’s perfect for lunch or dinner. It features leftover rice, juicy cherry tomatoes, briny olives, and creamy feta cheese, creating a refreshing meal that’s loaded with taste.

Making this bowl is a breeze! Just toss your ingredients together, and you’re ready to enjoy. It’s a healthy option that’s not only satisfying but also quick to whip up on busy days.

Ingredients

2 cups cooked rice
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted
1/2 cup feta cheese, cubed
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

In a large bowl, combine the cooked rice, cherry tomatoes, black olives, and feta cheese.
In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the rice mixture and toss gently to combine.
Sprinkle with fresh parsley before serving.
Enjoy it chilled or at room temperature!

Baked Rice and Broccoli

Baked rice and broccoli is a comforting dish that’s not only tasty but also a great way to use leftover rice. The combination of tender broccoli and flavorful rice makes it a delightful meal that’s simple to whip up on a busy weeknight.

This dish is creamy, cheesy, and packed with nutrients, making it a favorite among both kids and adults. Plus, it’s easy to adapt with your favorite ingredients, whether you want to add some protein or switch up the veggies.

Ingredients

2 cups cooked rice
2 cups broccoli florets
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup milk
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs (optional)

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine cooked rice, broccoli florets, shredded cheese, milk, sour cream, garlic powder, salt, and black pepper. Mix well until everything is evenly coated.
Transfer the mixture to a greased baking dish. If using breadcrumbs, sprinkle them evenly on top for a crunchy finish.
Bake for about 25-30 minutes, or until the cheese is melted and bubbly and the top is golden.
Let it cool for a few minutes before serving. Enjoy!

Jambalaya with Rice

Jambalaya is a delightful one-pot dish that packs a punch of flavor. This dish combines rice with a mix of proteins like shrimp and sausage, all simmered in a rich, spiced broth. It’s a fantastic way to use leftover rice, turning it into a meal that is both satisfying and simple to prepare.

The mix of spices creates a mouthwatering aroma that fills your kitchen, making it hard to resist. Plus, you can customize it with whatever ingredients you have on hand, ensuring every batch is uniquely yours. Whether for a casual dinner or a festive gathering, jambalaya is sure to impress!

Ingredients

2 cups cooked rice
1 pound shrimp, peeled and deveined
1 cup smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups chicken broth
1 can diced tomatoes (14.5 oz)
2 teaspoons Cajun seasoning
1 tablespoon olive oil
Salt and pepper to taste
Chopped parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
Add the smoked sausage and cook for about 5 minutes, allowing it to brown slightly.
Stir in the shrimp and cook until they turn pink, about 3-4 minutes.
Add the cooked rice, chicken broth, diced tomatoes, and Cajun seasoning. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally, until heated through.
Season with salt and pepper to taste and garnish with chopped parsley before serving.

Rice Cakes with Avocado

Rice cakes with avocado are a delightful and simple dish that makes great use of leftover rice. The combination of crispy rice and creamy avocado offers a satisfying texture and flavor. These cakes are easy to whip up, making them a perfect snack or light meal for any time of day.

The nutty taste of the rice pairs beautifully with the rich, buttery avocado, and a sprinkle of seasoning can elevate the dish even more. They’re not just tasty but also visually appealing, making them a hit at gatherings or a fun treat for yourself!

Ingredients

2 cups of leftover cooked rice
1 ripe avocado
1 tablespoon olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Squeeze of lime juice (optional)
Chopped herbs for garnish (like cilantro or parsley)

Instructions

Preheat your skillet over medium heat and add olive oil.
While the skillet warms, mold the leftover rice into small cakes. Aim for about 1/2 inch thick.
Cook the rice cakes in the skillet for about 3-4 minutes on each side, or until they are golden brown and crispy.
Meanwhile, mash the ripe avocado in a bowl and season it with salt, pepper, lime juice, and red pepper flakes if you like some heat.
Once the rice cakes are done, top each one with a generous amount of mashed avocado and garnish with herbs if desired.
Serve immediately and enjoy your delicious rice cakes!

Chimichurri Rice Bowl

This Chimichurri Rice Bowl is a fresh and vibrant dish that brings together leftover rice and a zesty chimichurri sauce. Bursting with flavor, it’s a fantastic way to transform simple ingredients into a satisfying meal. The tangy and herbaceous chimichurri adds a delightful kick, making each bite a treat.

What’s great about this recipe is how easy it is to prepare. Just mix your leftover rice with the chimichurri sauce and add your choice of protein or veggies on top. It’s perfect for a quick lunch or dinner and can be customized to suit your taste.

Ingredients

2 cups cooked rice
1/2 cup chimichurri sauce
2 grilled chicken breasts (or protein of your choice)
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1 lime, cut into wedges
Salt and pepper to taste

Instructions

In a large bowl, combine the cooked rice and chimichurri sauce. Mix well until the rice is evenly coated.
Season the rice with salt and pepper to taste.
On a plate, serve a generous portion of the chimichurri rice.
Top with grilled chicken breasts and sprinkle with diced tomatoes and chopped cilantro.
Serve with lime wedges on the side for an extra burst of flavor.

Spanish Rice with Chorizo

Spanish Rice with Chorizo is a delightful dish that’s both comforting and packed with flavor. The combination of smoky chorizo and perfectly cooked rice creates a hearty meal that’s easy to whip up any night of the week. It’s not just delicious, but also a fantastic way to use up leftover rice, making it a practical choice for busy cooks.

This dish bursts with vibrant colors and flavors, thanks to the spices and fresh herbs. It’s simple to make, requiring just a few ingredients and one pot, which means less cleanup for you. Whether you’re serving it as a side or a main dish, it’s sure to impress!

Ingredients

2 cups cooked rice
1 cup chorizo, sliced
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned and crispy, about 5-7 minutes.
Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 3-4 minutes.
Stir in the cooked rice, smoked paprika, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally to heat through.
Garnish with fresh cilantro before serving.

Egg Fried Rice

Egg fried rice is a delightful and quick dish that brings together leftover rice, scrambled eggs, and a handful of vegetables. This recipe is not only simple to whip up but also packs a satisfying taste with a hint of soy sauce and a sprinkle of green onions. Perfect for busy weeknights, it’s a great way to transform plain rice into something colorful and tasty.

The beauty of egg fried rice lies in its versatility. You can customize it with whatever veggies you have on hand, making it a fantastic go-to meal. Whether you’re craving a comforting bowl or need a side dish, this recipe will hit the spot!

Ingredients

2 cups leftover rice
2 large eggs
1/2 cup peas (fresh or frozen)
1/4 cup chopped green onions
2 tablespoons soy sauce
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions

Heat the oil in a large pan or wok over medium heat.
Crack the eggs into the pan and scramble until fully cooked. Remove them from the pan and set aside.
Add the leftover rice to the pan, breaking up any clumps. Stir-fry for a few minutes until heated through.
Mix in the peas and cooked eggs, followed by the soy sauce. Stir everything together until well combined.
Finally, sprinkle with chopped green onions, and season with salt and pepper to taste. Serve warm!

Rice and Veggie Stir-Fry

Rice and veggie stir-fry is a quick, colorful meal that brings together leftover rice and a medley of fresh vegetables. It’s not only simple to prepare, but it’s also a delicious way to use up what you have on hand. The combination of crisp veggies and savory rice makes for a satisfying dish that bursts with flavor.

This recipe allows for customization according to your taste preferences. You can easily add proteins like chicken or tofu, or keep it purely vegetarian. The bright colors of the vegetables make this stir-fry visually appealing and enjoyable to eat, ensuring it’s a hit at any table!

Ingredients

4 cups leftover cooked rice
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup green beans, chopped
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

Instructions

Heat vegetable oil in a large skillet over medium-high heat.
Add garlic and sauté for about 30 seconds until fragrant.
Stir in the sliced bell peppers and green beans, cooking for about 3-4 minutes until they are tender but still crisp.
Add the leftover rice, breaking up any clumps, and stir well to combine.
Pour in the soy sauce and sesame oil, mixing everything together. Cook for another 2-3 minutes, allowing the flavors to meld.
Sprinkle with salt and pepper, and top with chopped green onions before serving.

Cheesy Rice and Broccoli Balls

Cheesy rice and broccoli balls are a tasty way to use up leftover rice. These little bites are crispy on the outside and creamy on the inside, packed with cheesy goodness and the nutritional benefits of broccoli. They make a perfect snack or appetizer and are simple to whip up!

Everyone loves the comforting flavors of cheese and broccoli, and combining them with rice makes for a satisfying treat. Plus, they are easy to customize by adding your favorite herbs or spices. Serve them with a flavorful dip, and you have a hit at any gathering!

Ingredients

2 cups leftover cooked rice
1 cup broccoli florets, steamed and chopped
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon garlic powder
Salt and pepper to taste
Oil for frying

Instructions

In a large bowl, mix together the leftover rice, chopped broccoli, shredded cheese, breadcrumbs, Parmesan cheese, eggs, and garlic powder. Season with salt and pepper.
Form the mixture into small balls, about the size of a golf ball.
Heat oil in a frying pan over medium heat. Once hot, carefully add the rice balls and fry until golden brown on all sides, about 4-5 minutes.
Remove the balls and place them on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.

Sweet and Sour Rice

Sweet and Sour Rice is a delightful dish that combines the comforting flavor of rice with a tangy-sweet sauce. It’s a simple and quick meal that can brighten up any dinner table, making it perfect for busy weeknights. The mix of colorful vegetables adds not only a pop of color but also a variety of textures, making each bite enjoyable.

This recipe is also versatile, allowing you to use whatever leftover rice you have on hand and customize it with seasonal vegetables. It’s a great way to minimize waste while creating something delicious and satisfying!

Ingredients

2 cups leftover rice
1 bell pepper, sliced (any color)
1 carrot, julienned
1 cup pineapple chunks (canned or fresh)
1 tablespoon soy sauce
2 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
2 green onions, chopped
Salt and pepper to taste

Instructions

Heat the vegetable oil in a large pan over medium heat. Add the bell pepper and carrot, cooking until they start to soften, about 3-4 minutes.
Add the pineapple chunks and leftover rice to the pan, stirring to combine all the ingredients.
In a small bowl, mix the soy sauce, ketchup, vinegar, and sugar until well combined. Pour this sauce over the rice mixture and stir well.
Cook for another 5 minutes, stirring occasionally, until everything is heated through and well coated in the sauce.
Season with salt and pepper to taste. Top with chopped green onions before serving.

Rice and Lentil Pilaf

This Rice and Lentil Pilaf is a delicious way to use up leftover rice while adding some nutritious lentils for protein. The blend of spices gives it a warm, hearty flavor, making it a satisfying dish for any meal. Plus, it’s easy to prepare, allowing you to whip it up in no time!

The combination of tender rice and lentils, tossed with fresh herbs and spices, creates a delightful dish that can stand alone or be served alongside proteins. This pilaf is not only tasty but also healthy, making it a great addition to your recipe rotation.

Ingredients

2 cups leftover cooked rice
1 cup cooked lentils
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
2 cups vegetable broth
Fresh cilantro or parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the cooked lentils and spices, mixing well to combine. Cook for 2-3 minutes.
Add the leftover rice and vegetable broth, stirring gently until everything is heated through. Season with salt and pepper.
Remove from heat and garnish with fresh cilantro or parsley before serving.

Rice Noodle Salad

This Rice Noodle Salad is a refreshing dish that’s perfect for using up leftover rice. It’s light, crunchy, and packed with vibrant flavors from fresh vegetables and a zesty dressing. Making this salad is a breeze, requiring minimal prep while delivering a satisfying meal.

The combination of rice noodles, colorful veggies, and a tangy sesame or soy-based dressing creates a delightful balance of taste and texture. Whether you’re looking for a quick lunch or a side dish for dinner, this recipe is simple enough for anyone to whip up!

Ingredients

8 oz rice noodles
1 cup shredded carrots
1 bell pepper, thinly sliced
1 cucumber, julienned
2 green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon chili paste (optional)
Sliced jalapeños for garnish

Instructions

Cook the Noodles: Bring a large pot of water to a boil and cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
Prepare the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste if using.
Combine Ingredients: In a large mixing bowl, combine the cooked noodles, shredded carrots, bell pepper, cucumber, green onions, and cilantro. Pour the dressing over the top and toss to combine.
Serve: Garnish with sliced jalapeños if desired. Enjoy your refreshing Rice Noodle Salad!

Peanut Butter Rice Bars

Peanut Butter Rice Bars are a delicious and easy way to use up leftover rice. These bars combine creamy peanut butter with sweet honey and crunchy rice for a satisfying snack or dessert. They are perfect for a quick pick-me-up or even as a lunchbox treat for kids.

The texture is chewy with a delightful crunch, and the flavor is a fantastic blend of nutty and sweet. Best of all, the recipe is straightforward, making it a fun activity to whip up.

Ingredients

2 cups leftover cooked rice
1 cup peanut butter
1/2 cup honey
1/2 cup chopped nuts (optional)
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Instructions

Mix Ingredients: In a large bowl, combine the leftover rice, peanut butter, honey, salt, and vanilla extract. Stir until everything is well combined.
Add Nuts: If using, fold in the chopped nuts for extra texture.
Transfer to Pan: Line an 8×8-inch baking dish with parchment paper. Press the mixture into the dish evenly.
Chill: Refrigerate for at least 2 hours or until firm.
Cut and Serve: Once set, remove from the pan, cut into squares, and enjoy!

Tumeric Rice with Chickpeas

This Turmeric Rice with Chickpeas is a flavorful and vibrant dish that’s both satisfying and easy to whip up. The warm, earthy tones of turmeric combined with the nutty chickpeas create a delightful meal that’s perfect for using up leftover rice.

It’s a simple recipe that packs a punch with its spices and herbs. Plus, it’s a one-pot wonder that can be made in under 30 minutes, making it a go-to for busy weeknights or a quick lunch option.

Ingredients

2 cups cooked rice
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable broth
Fresh cilantro, for garnish
Lemon wedges, for serving

Instructions

Heat olive oil in a large pan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic, turmeric, cumin, salt, and pepper, stirring for about 1 minute until fragrant.
Stir in the chickpeas and cook for another 2-3 minutes, allowing them to absorb the spices.
Add the cooked rice and vegetable broth, mixing well. Cook for 5-7 minutes until heated through and flavors meld.
Serve warm, garnished with fresh cilantro and lemon wedges on the side.

Rice Stir-Fried with Kimchi

This Rice Stir-Fried with Kimchi is a tasty way to use leftover rice while bringing a delightful kick to your meal. The tangy, spicy flavors of kimchi blend perfectly with the rice, creating a dish that’s both satisfying and easy to whip up in just a few minutes.

Not only is this recipe packed with flavor, but it’s also quick and adaptable. You can easily throw in any leftover veggies or proteins to make it a complete meal. Whether you’re a seasoned cook or just looking for a fast weeknight dinner, this recipe is sure to impress!

Ingredients

2 cups cooked rice
1 cup kimchi, chopped
1 tablespoon vegetable oil
1 small onion, diced
1 carrot, julienned
1 bell pepper, sliced
2 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon gochujang (Korean chili paste, optional)

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and sauté until it becomes translucent.
Add the carrot and bell pepper, cooking for another 3-4 minutes until tender.
Stir in the kimchi and cook for about 2 minutes, allowing the flavors to meld.
Push the veggies to one side of the skillet and add the cooked rice to the other. Break up any clumps and allow it to heat through.
Mix everything together, then add the soy sauce, sesame oil, and gochujang, stirring well to combine.
Finally, sprinkle the chopped green onions on top and serve hot.

Rice and Vegetable Omelette

This rice and vegetable omelette is a delightful way to repurpose leftover rice into a satisfying dish. It combines fluffy eggs with colorful veggies and savory rice, creating a meal that’s not only tasty but also quick to prepare. Perfect for breakfast, lunch, or dinner, this dish is packed with flavor and nutrients.

Making this omelette is simple and requires minimal ingredients, making it a go-to recipe for busy days. The combination of eggs, leftover rice, and your choice of vegetables results in a hearty meal that’s both comforting and versatile. Plus, you can easily adjust the ingredients to suit your taste!

Ingredients

2 cups cooked rice
4 large eggs
1/2 cup bell peppers, diced
1/4 cup onions, chopped
1/4 cup green onions, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon oil or butter for cooking

Instructions

Whisk the eggs in a bowl and add salt and pepper. Set aside.
In a non-stick skillet, heat oil or butter over medium heat. Add onions and bell peppers, sautéing until softened.
Add the cooked rice to the skillet, stirring to combine with the vegetables. Cook for about 2-3 minutes until heated through.
Pour the whisked eggs over the rice and vegetable mixture. Cook until the edges start to set, then gently lift the edges with a spatula, allowing uncooked eggs to flow underneath.
When the eggs are nearly set, fold the omelette in half and let it cook for another minute. Serve warm, garnished with green onions.

Barbecue Chicken Rice Bake

This Barbecue Chicken Rice Bake is a delightful and easy dish that brings together the smoky flavor of barbecue sauce with tender chicken and the comforting texture of rice. Perfect for a weeknight dinner, it combines simple ingredients into a satisfying meal that the whole family will love.

With its rich taste and hearty ingredients, this dish is not just delicious but also a great way to use up leftover rice. A sprinkle of green onions adds a fresh crunch, making it a balanced meal that feels both cozy and flavorful.

Ingredients

2 cups leftover cooked rice
1 cup cooked chicken, shredded
1 cup barbecue sauce
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup canned kidney beans, drained and rinsed
1/4 cup chopped green onions
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, mix together the cooked rice, shredded chicken, barbecue sauce, kidney beans, garlic powder, salt, and pepper until well combined.
Transfer the mixture into a greased baking dish and spread evenly.
Sprinkle the shredded cheese on top and add the chopped green onions.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy your delicious Barbecue Chicken Rice Bake!

Lemon Herb Rice

Lemon herb rice is a bright and zesty side dish that’s both refreshing and simple to make. The combination of tangy lemon and fragrant herbs elevates plain leftover rice into something special. It’s the perfect accompaniment to grilled meats, roasted vegetables, or even as a light main dish on its own.

This dish is not only easy to whip up, but it also packs a punch in flavor. The bright notes of lemon combined with fresh herbs like parsley or cilantro make it a delightful addition to any meal. Plus, it’s a great way to use up leftover rice, making it a practical choice for busy weeknights!

Ingredients

2 cups cooked rice
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Instructions

In a large skillet, heat the olive oil over medium heat.
Add the cooked rice and stir to combine, cooking for about 2-3 minutes until warmed through.
Stir in the lemon juice, lemon zest, parsley, and cilantro.
Season with salt and pepper to taste, mixing well to combine all flavors.
Serve warm as a side dish or as a light main course.

Spring Rolls with Rice Filling

Spring rolls with a rice filling are a light and refreshing way to use leftover rice. These rolls are crunchy on the outside with a delightful mixture of veggies and rice inside. They make a perfect snack or appetizer and are incredibly simple to prepare, making them a go-to option for quick meals.

Filled with colorful vegetables and aromatic herbs, these spring rolls burst with flavor. Pair them with a tangy dipping sauce to elevate your snacking experience. Enjoy the crunch and freshness with every bite!

Ingredients

1 cup leftover cooked rice
8 rice paper wrappers
1/2 cup shredded carrots
1/2 cup sliced bell peppers (any color)
1/2 cup cucumber, julienned
1/2 cup lettuce leaves, shredded
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
Sauce for dipping (like hoisin or peanut sauce)

Instructions

Prep the Fillings: Gather all your vegetables and herbs. Mix the leftover rice with the shredded carrots, bell peppers, cucumbers, lettuce, cilantro, and mint in a bowl.
Soften the Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens but remains intact.
Assemble the Rolls: Lay the softened wrapper on a clean surface. Place a small amount of the rice and vegetable mixture in the center, then fold the sides over and roll tightly from the bottom up.
Repeat: Continue the process with the remaining wrappers and filling.
Serve: Arrange the spring rolls on a plate and serve with your choice of dipping sauce.