Tasty ways to use up leftover rice

Plus a recipe for fried congee breadsticks and togarashi to have handy

Oct 08, 2024

∙ Paid

Whenever cooking rice for dinner I generally cook a little more than we need, so I can use the next day for snacks. Some of my go to dishes are egg fried rice(pic above), rice fritters, rice pudding with jam, stuffed veggies these two recipes below.

Gochujang broccoli Rice with turmeric and a fried egg.

A tasty little snack using leftover steamed jasmine rice. Works very well with cauliflower or chopped greens. I like to leave the rice uncovered overnight to dry out, which makes it a lot easier to fry.

The Gochujang paste is from It’s a delicious fermented chili paste. If you don’t have try a little sriracha or chopped chili.

Recipe

1 small head of broccoli

1 knob of ginger

1 knob of turmeric

1 clove garlic

1 good pinch sesame seeds

2 tsp Gochujang paste

1 tsp coconut oil

100ml of water

200g of cooked white rice

1 tbsp coconut oil

1 egg

1 tbsp coconut oil for frying

S&P

Sesame seeds and a squeeze of lime to serve

Method

Roughly chop up the broccoli into little pieces.

Cut the ginger and turmeric into Julieene (little strips)

Slice the garlic.

In a non stick pan or wok, fry the garlic, ginger and turmeric for a minute.

Add the broccoli, mix and fry for 3 minutes,

Add water cook until evaporated, spoon in the Gochujang.

Pop the brocoli mix into a bowl and set aside.

Wipe the pan clean, then fry the rice in oil for 3 - 4 mins to crisp up.

Add the brocoli mix and toss.

Spoon onto a plate.

Serve with a fried egg, and a squeeze of lime. (kimchi would be nice too)

Congee with fried breadsticks & other goods

Another great way to use up rice from the night before. I put everything on it but the kitchen sink, but even with soy and green shallot and sesame, it still makes for a super tasty feed!