10 Delicious Leftover Jasmine Rice Recipes

July 05, 2023 Post a Comment

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Easy recipes using leftover chicken Jasmine rice recipes, Instant pot dinner recipes, Easy from www.pinterest.com

Are you tired of throwing away leftover rice? Jasmine rice is a staple in many households, but it's easy to overestimate how much you need. Don't let that extra rice go to waste! Instead, try out these delicious leftover jasmine rice recipes. They are perfect for a quick and easy meal or as a side dish.

Description

Leftover jasmine rice is a great base for a variety of dishes. It's already cooked, which means less prep time, and it's easy to work with. The recipes below are all unique and flavorful, so you won't get bored with the same old rice dishes.

Prep time and cook time

The prep time and cook time for these recipes will vary. Some are quick and easy, while others require more time and effort. However, they all use leftover jasmine rice, which means you'll save time on cooking the rice itself.

Ingredients

The ingredients for each recipe will be listed below. Some of the recipes call for additional ingredients that you may need to purchase, but they are all easy to find at your local grocery store.

Equipment

You won't need any special equipment for these recipes. Most of them require a simple pot or pan, and a stove. You may also need a blender or food processor for some of the recipes.

Method

The method for each recipe will be listed below. They are all easy to follow, even for beginner cooks. Some of the recipes will require more steps than others, but they are all worth the effort.

Notes

These recipes are all vegetarian, but you can easily add meat or seafood if you prefer. You can also adjust the spice level to your liking by adding more or less chili pepper or hot sauce.

Nutrition Info

The nutrition information for each recipe will be listed below. They are all relatively healthy and packed with flavor.

Recipe Tips

Here are some tips to help you get the most out of these leftover jasmine rice recipes: - Use leftover rice that has been stored in the fridge for no more than 2 days. - If you don't have leftover rice, you can cook a fresh batch and let it cool before using it in these recipes. - You can use any type of vegetables or protein that you have on hand in these recipes. - Don't be afraid to adjust the seasoning to your taste. These recipes are all customizable. - If you're short on time, you can prep some of the ingredients (like chopping vegetables) ahead of time to speed up the cooking process.

Recipes

1. Fried Rice

Ingredients: - 2 cups leftover jasmine rice - 2 eggs, beaten - 1/2 cup frozen peas and carrots - 1/4 cup chopped onion - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon oil - Salt and pepper to taste Method: 1. Heat oil in a pan over medium high heat. 2. Add onion and garlic and cook until soft. 3. Add peas and carrots and cook for another 2-3 minutes. 4. Push vegetables to one side of the pan and add beaten eggs on the other side. Scramble the eggs until cooked through. 5. Add rice and soy sauce to the pan and stir to combine. 6. Cook for another 2-3 minutes, until rice is heated through. 7. Season with salt and pepper to taste. Nutrition Info (per serving): Calories: 250 Fat: 8g Carbohydrates: 36g Protein: 10g

2. Rice and Bean Bowl

Ingredients: - 2 cups leftover jasmine rice - 1 can black beans, drained and rinsed - 1 avocado, diced - 1/4 cup chopped cilantro - 1 lime, juiced - Salt and pepper to taste Method: 1. Heat rice in the microwave or on the stove. 2. Divide rice between two bowls. 3. Top each bowl with half of the black beans, avocado, and cilantro. 4. Drizzle with lime juice and season with salt and pepper to taste. Nutrition Info (per serving): Calories: 350 Fat: 17g Carbohydrates: 44g Protein: 10g

3. Stuffed Bell Peppers

Ingredients: - 2 cups leftover jasmine rice - 4 bell peppers, halved and seeded - 1 can black beans, drained and rinsed - 1/2 cup salsa - 1/2 cup shredded cheddar cheese - Salt and pepper to taste Method: 1. Preheat oven to 375°F. 2. Mix rice, black beans, salsa, and salt and pepper in a bowl. 3. Stuff each bell pepper half with the rice mixture. 4. Place stuffed bell peppers in a baking dish. 5. Cover dish with foil and bake for 30-40 minutes, until peppers are soft. 6. Remove foil and sprinkle shredded cheese on top of each pepper. 7. Bake for another 5-10 minutes, until cheese is melted and bubbly. Nutrition Info (per serving): Calories: 300 Fat: 10g Carbohydrates: 42g Protein: 13g

4. Rice Salad

Ingredients: - 2 cups leftover jasmine rice - 1 cup cherry tomatoes, halved - 1/2 cup chopped cucumber - 1/4 cup chopped red onion - 1/4 cup chopped fresh parsley - 1/4 cup olive oil - 2 tablespoons red wine vinegar - Salt and pepper to taste Method: 1. Mix rice, tomatoes, cucumber, red onion, and parsley in a bowl. 2. In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper. 3. Pour dressing over rice mixture and stir to combine. 4. Chill in the fridge for at least 30 minutes before serving. Nutrition Info (per serving): Calories: 300 Fat: 14g Carbohydrates: 38g Protein: 5g

5. Rice and Lentil Soup

Ingredients: - 2 cups leftover jasmine rice - 1 cup cooked lentils (canned or cooked from dry) - 1 onion, chopped - 2 cloves garlic, minced - 2 carrots, chopped - 2 celery stalks, chopped - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon cumin - Salt and pepper to taste Method: 1. Heat olive oil in a pot over medium heat. 2. Add onion and garlic and cook until soft. 3. Add carrots and celery and cook for another 2-3 minutes. 4. Add vegetable broth, lentils, cumin, salt, and pepper to the pot. 5. Bring to a boil, then reduce heat and simmer for 15-20 minutes. 6. Add rice to the pot and cook for another 5-10 minutes, until rice is heated through. Nutrition Info (per serving): Calories: 280 Fat: 5g Carbohydrates: 50g Protein: 9g

6. Rice Cakes

Ingredients: - 2 cups leftover jasmine rice - 2 eggs - 1/4 cup chopped scallions - 1/4 cup grated Parmesan cheese - 1/4 cup bread crumbs - 1/4 cup flour - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons oil Method: 1. Mix rice, eggs, scallions, Parmesan cheese, bread crumbs, flour, salt, and pepper in a bowl. 2. Form mixture into 8-10 patties. 3. Heat oil in a pan over medium heat. 4. Cook rice cakes for 3-4 minutes on each side, until golden brown. Nutrition Info (per serving): Calories: 200 Fat: 8g Carbohydrates: 25g Protein: 8g

7. Rice and Veggie Stir Fry

Ingredients: - 2 cups leftover jasmine rice - 1 cup chopped broccoli - 1 cup sliced bell pepper - 1 cup sliced mushrooms - 1/2 cup sliced onion - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon oil - Salt and pepper to taste Method: 1. Heat oil in a pan over medium high heat. 2. Add broccoli, bell pepper, mushrooms, onion, and garlic to the pan. 3. Cook until vegetables are tender, about 5-7 minutes. 4. Add rice and soy sauce to the pan and stir to combine. 5. Cook for another 2-3 minutes, until rice is heated through. 6. Season with salt and pepper to taste. Nutrition Info (per serving): Calories: 200 Fat: 5g Carbohydrates: 35g Protein: 7g