Cold Cooked Rice Recipes: Delicious Ideas For Leftover Rice
Description
Cooking rice is easy, but sometimes, we end up with more than we need. Instead of letting the extra rice go to waste, why not try some cold cooked rice recipes? Cold rice can be repurposed into a variety of dishes, from salads to stir-fries. These recipes are perfect for meal prep, as they can be made in advance and enjoyed throughout the week.Prep Time and Cook Time
The prep time for most of these recipes is minimal, as the rice is already cooked. Cook time varies depending on the recipe, but most take between 10 and 30 minutes to prepare.Ingredients
The ingredients for cold cooked rice recipes are versatile and can be customized to your liking. Some common ingredients include vegetables, proteins, herbs, and spices. The recipes will also call for various sauces and dressings, such as soy sauce, sesame oil, and vinegar.Equipment
Most of the equipment needed for these recipes is basic kitchen tools, such as a cutting board, knife, and mixing bowl. A wok or large skillet is also helpful for stir-fries.Method
The method for each recipe will vary, but most involve mixing the cold rice with other ingredients and either heating it up or serving it cold. Some recipes may require cooking the rice with other ingredients or sautéing the vegetables before adding the rice.Notes
When using cold rice in recipes, it's important to keep in mind food safety. Make sure the rice has been stored properly and hasn't been left out at room temperature for too long. It's also important to reheat the rice thoroughly if the recipe calls for it.Nutrition Info
The nutrition information for each recipe will vary depending on the ingredients used. However, most of these recipes are healthy and can be easily modified to fit dietary restrictions.Recipe Tips
- Use long-grain rice for best results. - Don't overcook the rice, as it will become mushy and hard to work with. - Use fresh vegetables and proteins for optimal flavor. - Experiment with different sauces and dressings to find your favorite combination. - Make a large batch of rice and use it throughout the week in various recipes.Recipes
1. Cold Rice Salad
Mix 2 cups of cold cooked rice with 1 cup of diced vegetables (such as cucumber, bell pepper, and carrot) and 1/2 cup of diced protein (such as chicken or tofu). In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of vinegar, and 1 teaspoon of Dijon mustard. Pour the dressing over the rice mixture and toss to combine. Serve cold.
2. Rice and Vegetable Stir-Fry
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add 1 cup of diced vegetables (such as broccoli, bell pepper, and onion) and stir-fry for 2-3 minutes. Add 1 cup of cold cooked rice and 1/2 cup of protein (such as shrimp or beef). Stir-fry for another 2-3 minutes, until the rice is heated through. Season with soy sauce and sesame oil, to taste.
3. Rice and Egg Scramble
In a small bowl, whisk together 2 eggs and 1 tablespoon of milk. Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Pour in the egg mixture and scramble until cooked through. Add 1 cup of cold cooked rice and stir to combine. Season with salt and pepper, to taste.
4. Rice and Bean Burrito Bowl
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1 cup of diced vegetables (such as onion, bell pepper, and tomato) and sauté for 3-4 minutes. Add 1 cup of cold cooked rice and 1/2 cup of canned beans (such as black or pinto). Stir to combine and heat through. Serve with toppings such as shredded cheese, avocado, and salsa.
5. Rice and Chicken Teriyaki Bowl
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 cup of diced chicken and cook until browned on all sides. Add 1 cup of diced vegetables (such as broccoli and carrot) and stir-fry for 2-3 minutes. Add 1 cup of cold cooked rice and 2 tablespoons of teriyaki sauce. Stir to combine and heat through. Serve hot.
6. Rice and Tuna Salad
Mix 2 cups of cold cooked rice with 1 can of drained and flaked tuna, 1/2 cup of diced vegetables (such as celery and onion), and 1/4 cup of chopped fresh herbs (such as parsley and dill). In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard. Pour the dressing over the rice mixture and toss to combine. Serve cold.
7. Rice and Veggie Wrap
Spread 2 tablespoons of hummus onto a large tortilla. Top with 1 cup of cold cooked rice, 1/2 cup of shredded lettuce, and 1/4 cup of diced vegetables (such as cucumber and tomato). Roll up the tortilla and serve cold.
8. Rice and Shrimp Salad
Mix 2 cups of cold cooked rice with 1 cup of cooked and chilled shrimp, 1/2 cup of diced vegetables (such as bell pepper and red onion), and 1/4 cup of chopped fresh herbs (such as cilantro and mint). In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, and 1 teaspoon of honey. Pour the dressing over the rice mixture and toss to combine. Serve cold.
9. Rice and Broccoli Casserole
Preheat the oven to 375°F. In a large mixing bowl, combine 2 cups of cold cooked rice, 1 cup of cooked and chopped broccoli, 1/2 cup of shredded cheddar cheese, 1/4 cup of milk, 1/4 cup of sour cream, and 1/4 teaspoon of garlic powder. Transfer the mixture to a greased baking dish and bake for 20-25 minutes, until heated through and bubbly.
10. Rice and Beef Bowl
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 cup of diced beef and cook until browned on all sides. Add 1 cup of diced vegetables (such as zucchini and onion) and stir-fry for 2-3 minutes. Add 1 cup of cold cooked rice and 2 tablespoons of hoisin sauce. Stir to combine and heat through. Serve hot.
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