There are hundreds of recipes on line. I would search for 1 with ingredients which appeal to you. We often make it to use up the vegetables we have on hand.
MMH is right there are plenty of recipes out there, not just thousands but tens of thousands.
Fried rice is made wherever people eat rice. You don't need a recipe, people have been making fried rice for thousands of years without a recipe.
It's an extremely handy method of cleaning out your fridge's smaller bits and leftovers, both veggies and animal protein. In a way it's similar to making an impromptu sauce for pasta or a ravioli filling.
The best thing to do is to look at what's in your fridge and try to including perishable leftovers, really anything that might go with rice (which is a lot of things). Want a little protein but don't have any meat leftovers? Tossing in an egg or two is a great way to stretch it out, add some protein.
Great way to use up that straggling green onion, that half onion, one carrot, couple of mushrooms, stalk of celery, leftover portion of meat/fish that isn't enough to serve everyone at your table in a normal sized portion.
Having only a few ingredients, I melted butter, added rice, flavored with salt, pepper, oinion and garlic powder and voila! Probably not the best , but passable for a quick side dish to store bought rotisserie chicken. Thanks to everyone!!!
Congratulations you just made simple rice pilaf with leftover rice.
There are tons of other ways to repurpose leftover rice. You can make a porridge/gruel (Chinese call it congee, Japanese call it chazuke). There are regional specialities like arancini (Sicilian) that take a little more effort.
All Japanese households will have some sort of furikake (a seasoning sprinkle) for leftover rice. It's about as low effort as you can get. Nuke rice in microwave, sprinkle furikake and eat. If the rice is exceptionally dry, you can dump a little bit of your tea into the rice. Likely a very common weeknight meal for single young Japanese office workers when they get home.
A judicious Internet search (I know, I know, nobody uses search engines anymore in 2024) for "how to use leftover rice" will return dozens and dozens of other ideas. Pick one (or more) that suits your interest, your table guests' palate, your energy level, budget (time and money).
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Fried rice is made wherever people eat rice. You don't need a recipe, people have been making fried rice for thousands of years without a recipe.
It's an extremely handy method of cleaning out your fridge's smaller bits and leftovers, both veggies and animal protein. In a way it's similar to making an impromptu sauce for pasta or a ravioli filling.
The best thing to do is to look at what's in your fridge and try to including perishable leftovers, really anything that might go with rice (which is a lot of things). Want a little protein but don't have any meat leftovers? Tossing in an egg or two is a great way to stretch it out, add some protein.
Great way to use up that straggling green onion, that half onion, one carrot, couple of mushrooms, stalk of celery, leftover portion of meat/fish that isn't enough to serve everyone at your table in a normal sized portion.
There are tons of other ways to repurpose leftover rice. You can make a porridge/gruel (Chinese call it congee, Japanese call it chazuke). There are regional specialities like arancini (Sicilian) that take a little more effort.
All Japanese households will have some sort of furikake (a seasoning sprinkle) for leftover rice. It's about as low effort as you can get. Nuke rice in microwave, sprinkle furikake and eat. If the rice is exceptionally dry, you can dump a little bit of your tea into the rice. Likely a very common weeknight meal for single young Japanese office workers when they get home.
A judicious Internet search (I know, I know, nobody uses search engines anymore in 2024) for "how to use leftover rice" will return dozens and dozens of other ideas. Pick one (or more) that suits your interest, your table guests' palate, your energy level, budget (time and money).