Sometimes your eyes are a little too big for your stomach and you end up cooking way too much rice! Don’t let it go to waste! Instead, turn it into something exciting.
In this blog, we will show you four different leftover cooked rice recipes that are flavorful, satisfying, and perfect for using up what you already have.
Plus, we’ll show you how to properly store your cooked rice to keep it safe and fresh for your next meal.
What Can You Do with Leftover Cooked Rice?
There are so many ways to use leftover rice, from easy weeknight dinners to healthy lunches and hearty soups. Rice is a blank canvas—it absorbs flavor, reheats well, and is incredibly versatile.
These leftover cooked rice recipes will help you reduce food waste while getting creative in the kitchen.
Because rice continues to firm up in the fridge, it gains texture that makes it ideal for recipes that need structure, like fried rice or casseroles. You’re also saving time by starting with something that’s already cooked—perfect for busy weeknights or last-minute meals.
1. Fried Rice (The Go-To Classic)
When it comes to leftover rice recipes, fried rice reigns supreme. Cold, day-old rice is actually the ideal base—less sticky, slightly dried out, and perfect for stir-frying.
This recipe is quick and easy, can be customizable based on diet restrictions or taste, and is both kid-friendly and budget-friendly!
Basic Ingredients:
- 2 cups of cold leftover Blonde Milled California Japonica or Brown Milled California Japonica Rice
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, onion)
- Soy sauce or tamari
- Garlic, ginger
- Sesame oil
- Optional protein: chicken, shrimp, tofu
Instructions:
- Stir-fry veggies in oil with garlic and ginger.
- Add rice and soy sauce. Stir until heated.
- Push fried rice to one side of the pan to make room to scramble eggs. Add your eggs to the other side and cook. Fold in the scrambled eggs.
- Add in your cooked protein.
- Serve hot and top with green onions or sriracha.
Pro Tip: Want extra crispy fried rice? Let the rice sit in the pan undisturbed for a few minutes before stirring. This helps develop those delicious golden-brown bits at the bottom that give fried rice extra flavor and texture.
2. Stuffed Peppers with Rice
Stuffed bell peppers are an easy and hearty way to use leftover rice. This dish is loaded with flavor and nutrition, and can be prepared ahead of time for quick dinners.
Ingredients:
- 4 bell peppers
- 2 cups leftover cooked rice (we recommend Brown Milled California Japonica Rice for extra fiber!)
- 1 cup ground beef, cooked
- 1 cup tomato sauce
- 1/2 onion, diced
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Shredded cheese (optional)
Instructions:
- Preheat oven to 375°F.
- Wash bell peppers, cut off the tops, and carefully scoop out the insides. Slice a small part off the bottom to help them stand upright.
- In a bowl, mix rice, protein, onion, tomato sauce, and seasoning.
- Fill peppers with mixture and place in a baking dish.
- Top with cheese if desired.
- Bake for 15–20 minutes or until peppers are soft and filling is hot.
Pro Tip: For softer bell peppers, pre-roast them in the oven for 20 minutes to soften before stuffing and baking.
Make It Your Own: Swap tomato sauce for salsa and Italian seasoning for taco spices for a Tex-Mex twist.
3. Quick & Healthy Rice Bowls
Rice bowls are a blank canvas for whatever you have in your fridge. They’re fast, nutritious, and customizable. You can easily make them vegetarian, vegan, or protein-packed depending on your needs.
Ingredients (per bowl):
- 1 cup leftover Blonde Milled California Japonica Rice
- Your favorite cooked protein (chicken, salmon, tofu, chickpeas)
- Steamed or roasted veggies (broccoli, carrots, zucchini)
- A drizzle of sauce (teriyaki, tahini, sriracha mayo)
- Optional: avocado, sesame seeds, pickled onions
Assembly:
- Warm the rice and protein.
- Arrange in a bowl with veggies.
- Drizzle with sauce and toppings.
- Mix it all together and enjoy!
Meal Prep Idea: Make a large batch of rice bowls at the start of the week, storing components separately. This way, you can mix and match without eating the same thing every day!
4. Add Rice to Your Soups
A cozy, nourishing option that’s ideal for cold weather, adding leftover cooked rice to soup is a total win. Whether you’re making homemade broth or using a store-bought base, rice gives body and texture to any soup.
Top soup picks:
- Chicken and rice soup
- Tomato rice soup
- Egg drop soup with rice
Basic Chicken and Rice Soup Ingredients:
- 6 cups chicken broth
- 1–2 cups shredded cooked chicken
- 1 cup leftover Blonde Milled California Japonica Rice
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- Garlic, thyme, bay leaf, salt, pepper
Instructions:
- Sauté onion, carrot, and celery until softened.
- Add broth, chicken, seasonings, and bring to a simmer.
- Stir in rice and cook for 5–10 minutes until heated through.
- Adjust seasoning and serve warm.
Pro Tip: Avoid adding rice too early when making soup, especially if you're storing leftovers. Stir it in just before serving to keep it from getting mushy.
How to Store Leftover Cooked Rice Safely
Properly storing your leftover cooked rice is essential—not just for maintaining freshness and flavor, but also for keeping your meals safe to eat.
Unlike many foods, rice can be particularly prone to bacterial growth if it's not cooled and stored the right way. That’s because of a bacteria called Bacillus cereus, which can survive the cooking process and multiply if rice is left sitting out too long.
To minimize risk, start by cooling your rice as quickly as possible. Transfer the rice to a shallow dish or spread it in a thin layer. Refrigerate it within one hour of cooking.
Once cooled, store it in an airtight container for 3–4 days in the fridge. You can also freeze your rice for up to 3 months—just be sure to press out any excess air before freezing. Reheat thoroughly to 165°F before enjoying.
These tips will help keep your leftover cooked rice recipes safe and delicious. For more details, check out this helpful article from Food Network.
Why Choose Chico Rice for Your Meals?
Not all rice is created equal. Chico Rice is grown, milled, and packaged on our family farm in Northern California using sustainable methods and artisan small-batch milling.
Whether you’re using our Brown Milled California Japonica Rice for its bold, nutty flavor and high fiber, or our Blonde Milled California Japonica Rice for its unique Haiga Mai texture and digestibility, you’re starting every dish with the freshest rice possible.
From stir-fries to soups, leftover cooked rice recipes are better when they start with rice you can feel good about.
Try These Leftover Cooked Rice Recipes Today!
Next time you find yourself with extra rice in the fridge, don’t toss it—transform it! These four different leftover cooked rice recipes are easy to make, incredibly versatile, and a great way to reduce food waste.
Use quality rice like Chico Rice for the best flavor and texture and explore all the ways to use leftover rice without sacrificing taste.
