We’ve all been there: you cook rice for a simple weeknight dinner, you end up eating about half of it, and then you throw the extra into tupperware and stick it in the refrigerator. When you take it out of the fridge the following day, you’re met with a dried-out chunk of starch that could use some revitalizing.
Fortunately, there’s a world of recipes that could put those leftovers to good use, whether that’s some of our favorite Southeast Asian recipes or Italian recipes. Ready your best frying pans and soup pots. From chile-laced Indonesian fried rice to creamy Venetian rice fritters, these dishes will turn that cold block of rice into something wonderful.
For nasi goreng, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that’s ridiculously delicious. A fried egg on top makes it a satisfying meal. Get the recipe for Indonesian Fried Rice (Nasi Goreng) »
Bacon adds smoky dimension to this stir-fry. It’s easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. Get the recipe for Bacon and Shrimp Fried Rice »
Even though this soup is usually served at Christmas dinner in Greek households, the lemon flavor makes it great year-round. You can easily substitute cooked rice for the raw and shorten simmering time to get this going quickly. Get the recipe for Greek Lemon Chicken Soup (Avgolemono) »
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. Get the recipe for Bibimbap »
