Top 10 Easiest Dishes to Make with Leftover Rice

This is the simplest and easiest dish to cook. Usually, porridge is made from rice, but using already-cooked rice as an ingredient will save time. First, put the rice in a pot, add boiling water, and adjust the amount of rice and water according to your preference for thick or thin porridge.

A small tip, if you want the porridge to be more sticky and quickly soft, add a little salt, stir well, and then cook. Keep the heat low, stir continuously to prevent the porridge from sticking to the pot. If you want to make bone porridge or lotus seed porridge, prepare the ingredients thoroughly, blanch them in boiling water, and then put them in the pot. Simmer until you achieve the desired softness. If you don't want to be fancy, you can enjoy plain porridge with a few slices of salty fish, salted eggs... it's also delicious and easy to make.

Perhaps roasted green rice is closely associated with the childhood of many. In the past, children did not have the luxury of indulging in snacks like today. On days when there was leftover rice, mothers would spread it out and let it dry in the sun. On windy and rainy days, somehow the kids would insist on their mothers making roasted green rice.

From the dried leftover rice, just heat up a cast-iron pan until it's really hot, pour in the dry rice, stir it evenly until it turns yellow and you hear the crackling sound—it's done. At that point, just add a little sugar to melt and coat each grain of rice. That's all it takes to have a fragrant, crispy dish that brings back so many childhood memories.

To make fried rice delicious and crispy, the key is to use cold rice. Put it in the refrigerator for a few hours to dry the rice grains and make them slightly firm. When frying, make sure the pan is very hot. If you want to use less oil, use a non-stick pan to prepare this dish. After sautéing the garlic until golden and fragrant, add the rice and stir-fry over high heat. Season with spices to taste and stir evenly. For a natural crispiness, press the rice down a little with a wooden spoon. When the rice turns yellow and the edges are slightly burnt, the dish is ready.

If you want to add more allure to the fried rice, you can add eggs, beef, Chinese cabbage, carrots, sweet potatoes, etc. However, the important principle is to fry these ingredients in a separate pan and mix them into the rice only when they are cooked. Do not cook them together in the same pan, or they will lose their crispiness.

The name may sound unfamiliar to many, but this dish is extremely nutritious, especially for young children. Rice pudding can be made from brown rice, but if you substitute it with cooked rice, it won't affect the taste of the dish. To prepare, first mix the rice with a little water, simmer over low heat, and add unsweetened milk and fresh cream. Continue to simmer until the mixture is gently boiling. Scoop a small cup of milk and cream from the pot. Let it cool until the cup feels slightly warm to the touch.

Beat the egg yolks, then slowly pour the cup of milk and cream into them. Stir well, then pour this mixture into the prepared rice water. Continue to cook until the rice is soft, add sugar to taste. A bit of vanilla powder for a fragrant aroma. After scooping the pudding into a cup, you can add coconut milk, sprinkle with chocolate or nuts according to your taste. Let it cool, put it in the fridge for about 1 hour. Now you have completed this delicious dessert.

Cơm sau khi nấu chín, các bạn trải đều ra từng khay nhỏ, dùng một chai thuỷ tinh sạch lăn qua lăn lại để có độ mịn tự nhiên. Cho vào tủ lạnh để ít nhất 5 tiếng đồng hồ hoặc tốt nhất để qua đêm, sao cho cơm se lại và có độ khô nhất định. Bước tiếp theo, cho vào lò vi sóng, sấy ở nhiệt độ 120 độ C trong 40 phút. Sau đó lấy ra trở mặt, sấy tiếp 30 phút nữa. Lưu ý, nhớ mở hé cửa lò vi sóng để hơi nước có thể thoát ra ngoài.

Bắc chảo dầu nóng thả từng miếng cơm đã sấy vào chiên đều 2 mặt. Trong lúc đó, hãy pha thêm một chén nước nắm với đường và ớt, đồng thời phi thơm hành lá với dầu ăn. Vớt cơm đã chiên ra, chan thêm thìa mắm ớt, thêm một muỗng hành phi, rắc thêm chút chà bông thịt heo thơm phức. Vậy là bạn đã có một món ăn vặt rất ngon miệng rồi.

Đảm bảo ai cũng thích thú với món ăn này, vì vừa đủ tinh bột vừa có chất đạm và cả rau củ ngon giòn. Loại thịt phù hợp nhất với món này là thịt heo có nhiều nạc, pha một chút mỡ để không bị khô. Thịt băm nhuyễn, ướp hành, tiêu và các loại gia vị cho vừa khẩu vị, có thể xào chín tới rồi trộn cùng cơm dẻo.

Chọn những trái ớt chuông tươi ngon có cả màu xanh, vàng, đỏ cho đẹp mắt. Bỏ ruột, rửa sạch, để ráo sau đó nhồi số cơm và thịt đã chuẩn bị sẵn vào bên trong quả ớt chuông. Có hai cách chế biến, hấp cách thuỷ nếu bạn muốn ăn mềm, hoặc nướng trên than hay lò vi sóng để món ăn dậy mùi thơm hấp dẫn hơn.

If you're tired of having rice with regular savory dishes, then crispy fried rice balls will be a delightful twist worth trying! For this dish, it's best to use sticky and fragrant rice. Wear disposable gloves, flatten the rice, stir-fry minced meat to create the filling in the middle, then shape it into round balls. Heat up the cooking oil and slowly fry the rice with low heat.

The finished product has a beautiful golden color, a crispy outer layer, fragrant and chewy rice, and a flavorful filling. You can enjoy it with chili sauce or tomato sauce.

Đây là loại gia vị rất quen thuộc với người dân miền Bắc. Mẻ sau khi chín có vị chua nhẹ và thơm rất đặc trưng. Thường được sử dụng để nấu các món canh cá, canh ốc, canh riêu, chân giò om giả cày, cá kho giềng mẻ...Cách làm vô cùng đơn giản, chỉ cần để riêng một chén cơm nguội từ sáng. Đến chiều khi nấu cơm cho hơi nhiều nước một chút, đợi lúc cơm sôi hãy chắt nửa chén nước, trộn đều với cơm đã để nguội, sau đó cho vào hũ sứ hoặc thuỷ tinh, đậy kín nắp.

Trong điều kiện nhiệt độ thông thường, khoảng 1 tuần mẻ sẽ chín và dùng được. Vào mùa đông, trời lạnh nên thời gian chín sẽ lâu hơn. Với cách làm đơn giản và những tiện ích trong chế biến các món ăn, bạn còn chần chừ gì, hãy làm ngay một hũ mẻ dự trữ trong bếp nhé!

Originating from Korea, Korean rice rolls have become familiar to Vietnamese diners in recent years. The preparation may seem simple, but achieving the delicious aroma is not easy. The first thing to note is the ingredients. The rice for this dish must be the most sticky and fragrant. In terms of preparation, you will first place a layer of seaweed on a flat surface, evenly spread rice across the surface, and ingredients such as cucumber, carrots, sausage, fried eggs, etc. All should be cut into small pieces along the length. Place all the ingredients on top of the rice, and you can sprinkle an additional layer of roasted black sesame seeds, as desired.

The final step, and the one that determines the visual appeal of the dish, is the rice rolling stage. You need to compress the ingredients tightly, but be careful not to tear the seaweed. Roll the rice and ingredients into tube shapes, with a length of one finger, and a diameter of about 3 to 4 cm. Then cut into small circles for bite-sized portions. It can be served with kimchi, chili sauce, or pork floss.

Rice powder is the soul of mixed dishes such as three-layer pork spring rolls, pork ear spring rolls, or dishes like grilled minced pork on skewers, fish salad, and more. The ingredients for making rice powder can be a combination of glutinous rice and regular rice in a 50/50 ratio. Alternatively, to avoid waste, you can use dried leftover rice.

After drying the rice, crisp it over low heat, remembering to crisp it slowly to ensure crispiness and an evenly beautiful golden color. The final fineness after grinding will depend on the specific requirements of each dish. For mixed rolls, don't grind it into powder; instead, put it in a mortar to keep the rice grains from becoming too fine, preserving their crispiness and richness when chewed. For rice ball dishes, fish salad, etc., grind it finely so that the powder can adhere evenly to the meat.