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Recipe: Leftover rice

1205135_53087229My husband was recording in the house over the weekend and we had about a million people over. I made a ricky load of chilli and rice to keep the troops going – the chilli was scoffed but I had loads of leftover rice. What to do with it?

Well, you can do a number of things – stuffed peppers or a variety of vegetables for that matter, cabbage rolls, sushi, rice cakes, rice pudding or even stuffed grape leaves. I decided to make a really quick and easy fried rice with bacon and mushrooms. Here’s the recipe.

Do you have any ideas for leftover rice?

Fried rice with bacon and mushrooms

Ingredients:

  • 2 tsp oil
  • 1 egg, beaten
  • 2 rashers, chopped
  • 175g mushrooms , sliced
  • 200g frozen peas
  • 1 garlic clove, crushed
  • Small knob of fresh root ginger, grated
  • 2 tsp dark soy sauce , plus extra to serve
  • 1 tsp sugar
  • 250g cooked rice

Instructions:

  1. Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 minute, swirling every now and again, then tip it out and finely slice. Add bacon and mushrooms to pan, then fry until golden, about 3 minutes. Add peas, garlic and ginger, then cook for 1 minute.
  2. Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

7 Comments

  1. When I’m lazy, I make rice porridge from left over rice:

    boil the rice with plenty of water, use chicken/beef/fish stock, add in chop veges, chicken/beef/seafood. season with salt. let it boil for ~30-45 minutes or until the rice breaks to small pieces. serve hot with fried anchovy as the side dishes. yummy on cold days. add in egg if you want to make a thick porridge.

  2. Sounds like a typical mid-week meal for me … stirfry the veg, add cold cooked rice, mix in soy sauce and an egg – hey presto! Bowl-food 🙂

  3. I would probably add it to some soup – pretty much any kind works, but I like rice in bean-based soups. I have some chickpeas soaking, which always taste nice with a spoonful of rice!

  4. The other thing you could try is freezing it in individual portions. My Dad gave me this tip recently and it’s been a lifesaver, my little girl loves rice and often demands it 5 mins before her teatime. Toddlers just don’t understand waiting for 15 mins for the rice to cook! It defrosts really well in the microwave. I either freeze it in plastic tubs or flat in a ziploc bag.

  5. rice cakes made with cooked rice, chopped chives, an egg and some grated cheese. Cook in a pan, pressing it down with the back of a spoon. Flip over with a spatula and cook the other side. Yummy with salad

  6. Or shape the rice around a piece of mozzerella cheese nanazolie for a cheesy rice burger.

  7. I have some chickpeas soaking, which always taste nice with a spoonful of rice!