10+ Leftover Rice Recipes to Transform Your Meals Easily

Leftover rice—let’s be honest, it’s always lurking in the fridge after dinner. Instead of tossing it, why not turn it into something new? You might be surprised by how many ways you can use leftover rice. It’s a great trick for simpler cooking and less food waste.

If you need a quick meal or just want to shake up your routine, leftover rice is a solid base. Warm dishes, cold salads—it works in so many ways and saves you a bunch of time.

Ingredients

• Cooked rice (any variety)

Cooking Instructions

1. Measure out the leftover rice you plan to use.
2. Use it as the base for your chosen recipe and add other ingredients as you like.

1) Vegetable Fried Rice with Peas and Carrots

Leftover rice makes a super quick veggie fried rice. Heat oil in a pan over medium-high. Toss in chopped onions, garlic, peas, and carrots. Cook until they’re soft—doesn’t take long.

Add your cold rice and stir everything together. Cook for a few minutes so the rice gets hot.

Splash in soy sauce or a bit of sesame oil for that extra punch. This one’s a lifesaver for busy nights.

Ingredients

• 3 cups leftover cooked rice
• 2 tablespoons sesame oil or vegetable oil
• 1 cup frozen peas and carrots, thawed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce

Cooking Instructions

1. Heat oil in a large pan over medium-high.
2. Add onion, garlic, peas, and carrots; cook for 3-5 minutes.
3. Add the rice and stir to mix.
4. Cook for another 4-5 minutes, stirring often.
5. Pour in soy sauce and toss well before serving.

2) Rice Pudding with Cinnamon and Raisins

Got leftover rice? Make rice pudding. It’s creamy, warm, and the cinnamon is just cozy. Raisins add a pop of sweetness.

Cook the rice in milk until it softens up and gets creamy. Stir in cinnamon and raisins. If you want it thicker, add an egg.

Honestly, it’s a great dessert or snack. You can tweak it with a bit of sugar or vanilla if that’s your thing.

Ingredients

• 2 cups cooked rice
• 2 cups milk
• 1 egg
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1/4 cup sugar
• Pinch of salt

Cooking Instructions

1. In a saucepan, mix rice with 1 ½ cups milk. Cook over medium heat until creamy.
2. Add the rest of the milk, sugar, cinnamon, raisins, and salt.
3. Beat the egg in a small bowl. Slowly add some hot rice mixture to the egg to warm it.
4. Pour the egg blend back into the pan. Keep stirring until it thickens.
5. Take off the heat and let it cool a bit before eating.

Find more details at Cooking with Cocktail Rings.

3) Chicken and Rice Soup

Chicken and rice soup is a classic fix for leftover rice. Just add cooked chicken, veggies, and broth. It’s warm and filling.

Leftover rice thickens the soup fast—no need to cook it longer. Use rotisserie chicken or any leftovers. Carrots and celery make it heartier.

A squeeze of lemon or a sprinkle of parmesan? Not required, but so good.

Ingredients

• 2 cups cooked leftover rice
• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon juice and parmesan cheese (optional)

Cooking Instructions

1. In a big pot, sauté onion, garlic, carrots, and celery until soft.
2. Pour in chicken broth and bring to a boil.
3. Add chicken and leftover rice.
4. Lower heat and simmer for 10 minutes.
5. Season with salt and pepper.
6. Top with lemon juice and parmesan if you want.

4) Stuffed Bell Peppers with Rice and Beef

Stuffed bell peppers are a fun way to use up rice. Mix cooked rice with ground beef, seasonings, and tomato sauce. Stuff it all into bell peppers.

Bake until the peppers are soft and the filling is hot. Add cheese on top if you want it extra gooey.

This one’s filling and great for dinner or meal prep.

Ingredients

• 4 large bell peppers
• 1 cup cooked rice
• 1/2 pound ground beef
• 1 cup tomato sauce
• 1/2 onion, chopped
• 1 cup shredded cheese (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and scoop out seeds.
3. Brown ground beef and onion in a pan.
4. Mix beef, rice, tomato sauce, salt, pepper, and garlic powder.
5. Stuff peppers with the mixture.
6. Place in a baking dish, cover with foil.
7. Bake for 35 minutes.
8. Take off foil, add cheese, and bake 5 more minutes.

5) Rice Salad with Cucumber and White Beans

This rice salad is bright and easy. Leftover rice, crunchy cucumber, and white beans come together for a protein-packed bowl.

A lemony dressing brings it all together. It’s a solid choice for lunch or as a side.

Toss in herbs like parsley or mint if you want. You can make it in no time.

Ingredients

• 2 cups cooked rice
• 1 cup cucumber, diced
• 1 cup cooked white beans (canned is fine, just drain)
• 1/4 cup red onion, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley (optional)

Cooking Instructions

1. In a big bowl, mix rice, cucumber, white beans, and onion.
2. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
3. Pour over salad and toss gently.
4. Add parsley if you like.
5. Chill for 15 minutes before serving.

6) Sesame Rice and Cucumber Bowl

Here’s a fresh, light way to use leftover rice. Sesame oil gives it a nutty kick, and cucumber keeps it crisp. You can eat this cold or at room temp—super handy.

Toss rice with sesame oil and toasted sesame seeds. Add chopped cucumber and green onions. A dash of soy sauce or lime juice wakes it up.

This takes just a few minutes and doesn’t need reheating. It’s healthy and has a nice crunch.

Ingredients

• 1 cup cooked rice
• 1 teaspoon sesame oil
• 2 teaspoons toasted sesame seeds
• 1/2 English cucumber, chopped
• 2 green onions, sliced
• 1 teaspoon soy sauce or lime juice (optional)

Cooking Instructions

1. Fluff rice in a bowl.
2. Drizzle with sesame oil and stir.
3. Add sesame seeds, cucumber, and green onions.
4. Mix gently.
5. Add soy sauce or lime juice if you want.
6. Serve right away or chill for 15 minutes.

More details at Sesame Rice with Cold Cucumber, Chives, and Lime.

7) Breakfast Rice Porridge with Honey and Nuts

Leftover rice for breakfast? Absolutely. Cook it gently with milk or plant milk until creamy. It’s a comforting, filling start to the day.

Drizzle with honey to sweeten. Top with nuts for crunch. Cinnamon is optional, but it really works.

This is quick and uses what you’ve got. Perfect for mornings when you need something easy.

Ingredients

• 1 cup leftover cooked rice
• 1 ½ cups milk (or plant milk)
• 1-2 tablespoons honey
• ¼ cup chopped nuts (almonds, walnuts, or whatever you like)
• ½ teaspoon cinnamon (optional)

Cooking Instructions

1. Combine rice and milk in a pot over medium.
2. Stir often until creamy and hot, about 5-7 minutes.
3. Take off heat, stir in honey and cinnamon.
4. Top with nuts and eat up.

8) Spicy Kimchi Fried Rice

Kimchi fried rice is a bold, spicy way to use your leftover rice. Good, funky kimchi gives it a big punch. Bacon or Spam adds protein and a salty bite.

Kimchi juice brings heat and ties the flavors together. This dish is fast—about 20 minutes, tops. Add a fried egg if you’re feeling fancy.

Day-old rice works best here. Fresh rice is too sticky, but leftovers fry up perfectly.

Ingredients

• 3 cups leftover steamed rice
• 1 cup chopped aged kimchi
• ¼ cup kimchi juice
• 2 tablespoons vegetable oil
• 1/2 cup diced bacon or Spam (optional)
• 1 garlic clove, minced
• 1 fried egg (optional)
• Green onions for garnish

Cooking Instructions

1. Heat oil in a pan over medium-high.
2. Add garlic and bacon or Spam. Cook until browned.
3. Stir in kimchi and kimchi juice. Cook for 2 minutes.
4. Add rice, break up clumps, and stir-fry until hot.
5. Serve with a fried egg and green onions.

Quick guide here: kimchi fried rice recipe.

9) Rice and Bean Burrito Bowls

Rice and bean burrito bowls are honestly one of the best ways to use up leftover rice. Just mix the rice with black beans or refried beans.

Toss in a little cumin and salt for flavor. I like to top mine with diced tomatoes, avocado, and cilantro.

Feel free to throw on some shredded cheese or a dollop of sour cream. It comes together quickly and fills you up.

Heat the beans with your spices in a pan. Warm your rice separately.

Layer everything in a bowl—rice, beans, all your toppings. Dig in and enjoy; dinner doesn’t get much easier.

Ingredients

• 2 cups cooked rice
• 1 can black beans (15 oz) or refried beans
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced
• Fresh cilantro, for garnish
• Optional: shredded cheese, sour cream

Cooking Instructions

1. Heat the beans in a pan with cumin and salt.
2. Warm the rice in a separate pan.
3. Place rice in a bowl.
4. Add the beans on top of the rice.
5. Add tomatoes, avocado, and cilantro.
6. Top with cheese or sour cream if you want.
7. Serve warm.

For more ideas, check out this Cheesy Bean Burrito Bowls recipe.

10) Baked Rice Casserole with Cheese and Broccoli

Got leftover rice? This baked casserole is easy and honestly pretty comforting.

Mix your cooked rice with broccoli and a creamy cheese sauce. Toss everything into a dish and bake it so the cheese melts and everything gets cozy.

You can use fresh or frozen broccoli—whatever’s in your fridge. It works as a side, or even as a meal if you’re not super hungry.

Just bake until it’s hot and bubbly, about 35 minutes at 350°F (175°C). It’s a dish people usually go back for seconds.

Ingredients

• 2 cups cooked rice
• 2 cups broccoli (fresh or frozen)
• 1 10.5 oz can cream of mushroom or chicken soup
• 1 ½ cups shredded cheese (cheddar works well)
• ½ cup milk
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Grab a bowl and toss in the cooked rice, broccoli, soup, 1 cup of cheese, milk, salt, and pepper.

3. Mix everything together until it looks pretty well combined.

4. Scoop the mixture into a greased 2-quart casserole dish.

5. Sprinkle the rest of the cheese over the top—don’t be shy.

6. Bake uncovered for about 35 minutes, or until it’s hot and the cheese is nice and melted.

7. Let it cool for a few minutes before you dig in.