5 Leftover Rice Dishes to Make Any Night of the Week | From The Test Kitchen | Bon Appétit
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Congee is a traditional rice porridge popular in many Asian countries, often enjoyed for breakfast or as comfort food.
Ingredients
- ●1 cup jasmine rice
- ●6 cups chicken broth
- ●2 cups rotisserie chicken, shredded
- ●1 inch ginger, sliced
- ●2 green onions, chopped
- ●2 cloves garlic, minced
- ●1 tablespoon soy sauce
- ●1 tablespoon sesame oil
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a large pot, combine the rinsed rice, chicken broth, ginger, and garlic. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, stirring occasionally.
- 4After 30 minutes, add the shredded rotisserie chicken to the pot and stir well.
- 5Continue to simmer for another 10-15 minutes, or until the rice is soft and the congee reaches your desired consistency.
- 6Stir in the soy sauce and sesame oil, and season with salt and pepper to taste.
- 7Remove the pot from heat and discard the ginger slices.
- 8Ladle the congee into bowls and top with chopped green onions.
- 9Serve hot, optionally with additional soy sauce or sesame oil on the side.
Equipment
Large potMeasuring cupsMeasuring spoonsWooden spoon
Ingredients
- ●2 cups cooked rice
- ●1/2 cup peas
- ●1/2 cup carrots, diced
- ●1/4 cup green onions, chopped
- ●2 cloves garlic, minced
- ●2 tablespoons soy sauce
- ●1 tablespoon sesame oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 eggs, beaten
- ●2 tablespoons vegetable oil
Instructions
- 1Heat vegetable oil in a large skillet over medium heat.
- 2Add minced garlic and sauté for about 30 seconds until fragrant.
- 3Add diced carrots and peas, and cook for 3-4 minutes until tender.
- 4Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- 5Add the cooked rice to the skillet, breaking up any clumps.
- 6Pour soy sauce and sesame oil over the rice, and mix everything together.
- 7Season with salt and black pepper, and stir-fry for another 3-4 minutes until heated through.
- 8Add chopped green onions and mix well before serving.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 cups cooked jasmine rice
- ●1 cup mixed salad greens
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup cucumber, diced
- ●1/4 cup red bell pepper, diced
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup green onions, chopped
- ●1 tbsp sesame seeds
Instructions
- 1Press the tofu to remove excess moisture, then cut it into cubes.
- 2In a bowl, mix the soy sauce, sesame oil, garlic powder, onion powder, salt, and black pepper.
- 3Add the tofu cubes to the marinade and let them sit for at least 15 minutes.
- 4Heat olive oil in a pan over medium heat and add the marinated tofu cubes.
- 5Cook the tofu until golden and crispy on all sides, about 10-12 minutes.
- 6In a large bowl, combine the cooked jasmine rice, mixed salad greens, cherry tomatoes, cucumber, and red bell pepper.
- 7Add the crispy tofu to the salad mixture.
- 8Toss everything together gently to combine.
- 9Garnish with chopped green onions and sesame seeds before serving.
Equipment
cutting boardknifemixing bowlpanspatula
Ingredients
- ●1 cup jasmine rice
- ●1 can (13.5 oz) coconut milk
- ●2 cups water
- ●1/2 cup sugar
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1/4 cup shredded coconut (optional)
- ●Fresh fruit for topping (optional)
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
- 3Bring the mixture to a boil over medium heat, stirring occasionally.
- 4Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- 5Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
- 6Stir in the vanilla extract and ground cinnamon until well combined.
- 7If using, fold in the shredded coconut for added texture and flavor.
- 8Serve warm or chilled, topped with fresh fruit if desired.
- 9Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment
medium saucepanmeasuring cupsmeasuring spoonsspoon for stirring
Ingredients
- ●4 large bell peppers
- ●1 cup cooked rice
- ●1/2 lb chorizo sausage, casing removed
- ●1 cup diced tomatoes
- ●1/2 cup onion, chopped
- ●1/2 cup corn kernels (fresh or frozen)
- ●1 tsp garlic powder
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup shredded cheese (cheddar or Mexican blend)
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- 4Add the chorizo to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 5Stir in the diced tomatoes, corn, cooked rice, garlic powder, cumin, paprika, salt, and black pepper. Mix well and cook for another 2-3 minutes until heated through.
- 6Remove the skillet from heat and stir in half of the shredded cheese.
- 7Stuff each bell pepper with the chorizo and rice mixture, packing it down gently.
- 8Place the stuffed peppers upright in a baking dish. If they don't stand, you can slice a small amount off the bottom to level them.
- 9Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 10Remove the foil and sprinkle the remaining cheese on top of the peppers. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 11Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Equipment
baking dishskilletknifecutting boardmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 cup jasmine rice
- ●1 can (13.5 oz) coconut milk
- ●2 cups water
- ●1/2 cup sugar
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●1 ripe mango, diced
- ●1/4 cup shredded coconut (optional)
- ●1/2 tsp ground cinnamon (optional)
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
- 3Bring the mixture to a boil over medium heat, then reduce to low heat and cover.
- 4Simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally.
- 5Remove from heat and stir in the vanilla extract.
- 6Let the pudding cool for a few minutes, then transfer to serving bowls or cups.
- 7Top with diced mango and sprinkle with shredded coconut and ground cinnamon if desired.
- 8Serve warm or chilled, as preferred.
Equipment
medium saucepanmeasuring cupsmeasuring spoonsspoon for stirringserving bowls
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