Are you tired of throwing away those leftovers from last night’s dinner? Think again! Brown rice is a staple food that can be easily transformed into a variety of delicious dishes, even when it’s been sitting in the fridge for a few days. In fact, some of the most creative and flavorful recipes are born from leftover brown rice. Whether you’re looking for a quick breakfast solution or a satisfying dinner option, we’ve got you covered.
From classic veggie fried rice to sweet treats like pudding and cookies, there’s no shortage of ideas when it comes to using up leftover brown rice. And the best part? Most of these recipes require minimal extra ingredients and can be whipped up in under 30 minutes. In this article, we’ll explore 18 mouthwatering ways to repurpose your leftover brown rice and make mealtime a whole lot more exciting.
Vegetable Fried Rice with Leftover Brown Rice
Transform leftover brown rice into a delicious and satisfying meal with this easy vegetable fried rice recipe.
Ingredients:
– 2 cups cooked leftover brown rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Push the onion aside; add the minced garlic and cook for 1 minute.
4. Add the mixed vegetables and cooked to desired tenderness.
5. Push the vegetables aside; pour in the beaten eggs, scrambling them until cooked through.
6. Mix everything together, adding the cooked rice, soy sauce, salt, and pepper.
7. Cook for an additional 2-3 minutes, stirring constantly, until the rice is heated through.
Cooking Time: 10-12 minutes
Serve hot, garnished with chopped scallions if desired. Enjoy!
Brown Rice and Black Bean Stuffed Peppers
This recipe combines the nutty flavor of brown rice with the creamy texture of black beans, all wrapped up in a colorful bell pepper. Perfect for a healthy and satisfying meal or as a flavorful side dish.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked brown rice
– 1 cup cooked black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, combine cooked rice, black beans, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Drizzle with olive oil and cover the baking dish with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Leftover Brown Rice Pudding with Cinnamon
Transform last night’s brown rice into a comforting dessert by turning it into a creamy pudding infused with warm cinnamon flavors. This easy recipe is perfect for using up leftover rice and satisfying your sweet tooth.
Ingredients:
– 2 cups cooked brown rice (preferably day-old)
– 1/4 cup granulated sugar
– 1/2 cup heavy cream or half-and-half
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cooked brown rice, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and forms a creamy pudding-like consistency (about 5-7 minutes).
3. Stir in heavy cream or half-and-half, cinnamon, and vanilla extract.
4. Bring to a simmer and cook for an additional 1-2 minutes, or until heated through.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 10-12 minutes
Brown Rice and Egg Breakfast Scramble
Start your day with a nutritious breakfast that combines the comforting warmth of scrambled eggs with the nutty flavor of brown rice. This simple recipe is perfect for a quick morning meal on-the-go.
Ingredients:
– 1 cup cooked brown rice
– 2 eggs
– 1 tablespoon butter or non-stick cooking spray
– Salt and pepper to taste
– Optional: chopped veggies (e.g., bell peppers, mushrooms), shredded cheese, or cooked meat (e.g., bacon, sausage)
Instructions:
1. In a medium bowl, whisk together the eggs and a pinch of salt.
2. Heat the butter or non-stick cooking spray in a large non-stick skillet over medium-high heat.
3. Pour in the egg mixture and scramble until the eggs are cooked through, about 3-4 minutes.
4. Stir in the cooked brown rice and any optional ingredients (if using).
5. Cook for an additional 1-2 minutes, until heated through.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Spicy Kimchi Fried Rice with Brown Rice
This recipe combines the spicy kick of kimchi with the comforting warmth of fried rice, all on a bed of nutty brown rice. Perfect for a quick and flavorful meal or as a side dish to elevate your favorite dishes.
Ingredients:
– 2 cups cooked brown rice
– 1 cup kimchi, chopped (store-bought or homemade)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 2 eggs, beaten (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the kimchi; stir-fry for 2-3 minutes, until heated through.
4. Add the cooked brown rice; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Add soy sauce and sesame oil; stir-fry for an additional minute.
6. Taste and adjust seasoning as needed. If using eggs, push the rice mixture to one side, crack in the eggs, and scramble until cooked through. Mix everything together.
7. Cook for an additional 2-3 minutes, until heated through.
Cooking Time: 15-20 minutes
Brown Rice and Chicken Stir-Fry
Get ready for a flavorful and nutritious meal with this simple stir-fry recipe! This dish is perfect for a weeknight dinner or a quick lunch option.
Ingredients:
– 1 cup cooked brown rice
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook brown rice according to package instructions.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook until browned, about 5 minutes.
4. Add onion and garlic; cook until onion is translucent, about 2 minutes.
5. Add mixed vegetables and stir-fry for an additional 2-3 minutes.
6. Stir in soy sauce and oyster sauce (if using); season with salt and pepper to taste.
7. Serve cooked chicken and vegetable mixture over cooked brown rice.
Cooking Time: 15-20 minutes
Cheesy Brown Rice and Broccoli Casserole
This hearty casserole is a perfect blend of creamy cheese, nutty brown rice, and tender broccoli. It’s an easy and satisfying meal that’s sure to please even the pickiest eaters.
Ingredients:
– 1 cup cooked brown rice
– 2 cups steamed broccoli florets
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tsp paprika
– Salt and pepper, to taste
– 1 tbsp butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked brown rice, steamed broccoli, cream of mushroom soup, shredded cheese, milk, paprika, salt, and pepper. Mix well.
3. Grease a 9×13-inch baking dish with butter.
4. Pour the rice mixture into the prepared baking dish.
5. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Brown Rice Sushi Rolls with Avocado
Make a delicious and nutritious sushi at home using brown rice and ripe avocado. This recipe is perfect for sushi lovers looking to try something new and exciting.
Ingredients:
– 1 cup cooked brown rice
– 1 ripe avocado, sliced
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– Sesame seeds and soy sauce (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the avocado into thin slices.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of cooked brown rice onto the seaweed, leaving a 1-inch border at the top.
5. Place an avocado slice in the middle of the rice.
6. Roll the sushi using your fingers or a bamboo sushi mat.
7. Slice into desired thickness and serve with sesame seeds and soy sauce if desired.
Cooking Time: 10 minutes
Leftover Brown Rice Pancakes
Elevate your breakfast game by repurposing leftover brown rice into crispy and savory pancakes. This recipe is perfect for using up excess rice and creating a tasty meal.
Ingredients:
– 2 cups leftover cooked brown rice
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, beaten
– 1 tablespoon milk
– 1 tablespoon melted butter or oil
– Optional: chopped herbs (e.g., parsley, cilantro) and/or shredded cheese for added flavor
Instructions:
1. In a large bowl, combine cooked brown rice, flour, salt, and baking powder.
2. In a separate bowl, whisk together egg, milk, and melted butter or oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Drop tablespoon-sized amounts of batter onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes, depending on the number of pancakes made.
Brown Rice and Lentil Soup
This comforting soup recipe combines the nutty flavor of brown rice with the comforting warmth of lentils, making it a perfect meal for a chilly day. With simple ingredients and easy steps, you’ll be enjoying a warm bowl in no time!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 cup cooked brown rice (preferably leftover)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, brown rice, cumin, salt, and pepper. Stir well.
3. Pour in the remaining 2 cups of water, bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Brown Rice and Veggie Burrito Bowls
Elevate your mealtime with these flavorful burrito bowls, packed with nutritious brown rice, colorful veggies, and a hint of Latin-inspired flair. Perfect for a quick weeknight dinner or lunch on-the-go!
Ingredients:
– 1 cup cooked brown rice
– 1 cup mixed veggies (bell peppers, carrots, zucchini, cherry tomatoes)
– 1/2 cup black beans, cooked
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Cook brown rice according to package instructions.
2. In a separate pan, heat olive oil over medium-high. Add mixed veggies and cook until tender (about 5 minutes).
3. Add black beans, cumin, lime juice, salt, and pepper to the veggie mixture. Stir to combine.
4. To assemble burrito bowls, divide cooked brown rice among bowls, followed by the veggie-bean mixture.
5. Top with your desired optional toppings, if using.
Cooking Time: 20-25 minutes
Brown Rice and Tuna Salad
This refreshing salad is perfect for a light lunch or dinner, packed with protein and fiber from the tuna and brown rice. With only a few simple ingredients, you can have this delicious dish ready in no time.
Ingredients:
– 1 cup cooked brown rice
– 1 (5 oz) can of tuna in water, drained and flaked
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked brown rice, tuna, cucumber, and parsley.
2. Squeeze lemon juice over the mixture and toss gently.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes (prep time), no cooking required
Leftover Brown Rice Arancini Balls
Elevate your leftover brown rice game with these crispy arancini bites, perfect for a quick snack or appetizer. By adding some cheese, herbs, and breadcrumbs, you’ll create a delightful treat that’s sure to impress.
Ingredients:
– 2 cups leftover cooked brown rice
– 1/2 cup grated mozzarella cheese
– 1 tablespoon chopped fresh parsley
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs
– Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix together cooked brown rice, mozzarella cheese, parsley, salt, and pepper.
3. Using your hands, shape the rice mixture into small balls, about 1-inch (2.5 cm) in diameter. You should end up with around 12-15 balls.
4. Dip each ball into breadcrumbs, gently pressing to adhere.
5. Place the coated arancini on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 15-20 minutes, or until golden brown and crispy.
Cooking Time: 15-20 minutes
Brown Rice and Mushroom Risotto
This comforting dish combines the nutty flavor of brown rice with the earthiness of mushrooms, creating a rich and satisfying meal. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 cup brown rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add rice and stir to combine with the mushroom mixture.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add it after 20 minutes of cooking and stir to combine.
7. Remove from heat; stir in butter and season with salt and pepper.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes.
Brown Rice and Sweet Potato Hash
This recipe combines the natural sweetness of sweet potatoes with the nutty flavor of brown rice, perfect for a satisfying side dish or light lunch. With minimal ingredients and easy preparation, this hash is a great option for busy weeknights or weekends.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup cooked brown rice (preferably day-old)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or chopped fresh herbs (such as parsley or thyme) for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
4. Add cooked brown rice to the skillet and stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Once sweet potatoes are done, add them to the skillet with the brown rice. Stir-fry for an additional minute to combine.
6. Taste and adjust seasoning as needed. Serve warm.
Cooking Time: 25-30 minutes
Leftover Brown Rice Chocolate Chip Cookies
Transform your leftover brown rice into a sweet treat that’s perfect for snacking or sharing. These chewy cookies are packed with chocolate chips and have a subtle nutty flavor from the brown rice.
Ingredients:
– 2 cups leftover cooked brown rice
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup semi-sweet chocolate chips
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together brown rice, sugar, and salt.
3. Add softened butter and mix until well combined.
4. Stir in chocolate chips, egg, and vanilla extract.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Brown Rice and Spinach Stuffed Tomatoes
This recipe is a delightful twist on traditional stuffed tomatoes, incorporating the nutty flavor of brown rice and the nutritional benefits of spinach. Perfect for a healthy and satisfying meal or as a side dish.
Ingredients:
– 4 large tomatoes
– 1 cup cooked brown rice
– 1/2 cup fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes, removing the seeds and pulp.
3. In a bowl, combine cooked brown rice, fresh spinach leaves, and olive oil. Mix well.
4. Stuff each tomato with the rice mixture, filling to the top.
5. Season with salt and pepper to taste.
6. If using feta cheese, sprinkle on top of each tomato.
7. Place tomatoes in a baking dish and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Brown Rice and Coconut Milk Porridge
Warm up with a comforting bowl of brown rice and coconut milk porridge, perfect for a chilly evening or a quick breakfast. This creamy dish is infused with the subtle flavors of toasted coconut and nutty brown rice.
Ingredients:
– 1 cup brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey (optional)
– Salt, to taste
Instructions:
1. Rinse the brown rice and soak it in water for at least 30 minutes.
2. Drain the rice and place it in a medium saucepan with 2 cups of fresh water.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender.
4. In a separate pan, toast the unsweetened shredded coconut over medium heat, stirring frequently, until lightly browned (about 5 minutes).
5. Add the toasted coconut to the cooked brown rice mixture along with the full-fat coconut milk and honey (if using). Stir well.
6. Season with salt to taste.
7. Serve warm or chilled.
Cooking Time: 25-30 minutes
Summary
Get creative with leftover brown rice and elevate your busy weeknights with these 18 delicious recipe ideas. From savory options like Brown Rice and Chicken Stir-Fry, Spicy Kimchi Fried Rice, and Cheesy Brown Rice and Broccoli Casserole to sweet treats like Leftover Brown Rice Pudding and Brown Rice Chocolate Chip Cookies, there’s something for everyone. Plus, innovative uses like Brown Rice Sushi Rolls with Avocado and Leftover Brown Rice Pancakes will make you wonder how you ever lived without these recipes. Discover new ways to repurpose leftover brown rice and take your meal prep game to the next level.
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