If there’s anything that will save dinner at my house, it’s a pot of rice and a little creativity. I have compiled a few recipes from the humble bag of rice in the pantry and created a variety of ideas for quick five minute side dishes, to full one pot supper meals. Rice will save the day! You may want to bookmark this one over the others because I feel you will be coming back to this one repeatedly, especially on those busy Tuesdays!

1) Classic Fried Rice

Use day-old rice to make this takeout favourite even better at home!

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Classic Fried Rice

Fried rice with eggs, peas, carrots, and soy sauce are stir-fried until they are smoky and golden.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 cups cooked rice cold, day-old
• 2 tbsp vegetable oil
• 2 eggs beaten
• 1 cup frozen peas and carrots
• 3 green onions sliced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 cloves garlic minced

Method

 

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Pour in the beaten eggs and scramble until just set, then push to one side.
3. Add the garlic and frozen peas and carrots and stir-fry for 2 minutes.
4. Add the cold rice and break up any clumps, stir-frying until it begins to crisp.
5. Drizzle in the soy sauce and sesame oil, toss in the green onions, and stir-fry 2 more minutes before serving.

Notes

Cold leftover rice is the secret, fresh rice turns mushy.

2) Vegetarian Stir-Fried Rice

Packed with tender-crisp veggies and no meat, you won't even notice!

Vegetarian Stir-Fried Rice

A mix of chopped bell peppers, broccoli, and edamame stir-fried with rice.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 cups cooked rice cold
• 2 tbsp sesame oil
• 1 red bell pepper diced
• 1 cup broccoli florets small
• 1/2 cup shelled edamame
• 1 carrot grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ginger grated

Method

 

1. Heat the sesame oil in a wok over high heat.
2. Add the bell pepper, broccoli, and carrot and stir-fry for 3 to 4 minutes until crisp-tender.
3. Stir in the ginger and edamame and cook 1 minute more.
4. Add the cold rice and toss to combine, pressing it against the pan to warm through.
5. Pour in the soy sauce and rice vinegar, toss well, and serve hot.

3) Egg and Scallion Rice

The warm bowl I prepare when the fridge starts getting empty and it is not time for dinner yet.

Egg and Scallion Rice

Buttery rice paired with fluffy scrambled eggs and lots of fresh scallions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 cups cooked rice warm
• 3 eggs beaten
• 2 tbsp butter
• 4 scallions sliced
• 1 tbsp soy sauce
• 1/2 tsp white pepper

Method

 

1. Melt the butter in a nonstick skillet over medium heat.
2. Pour in the beaten eggs and gently scramble until soft and just set.
3. Add the warm rice and toss to combine with the egg.
4. Stir in the soy sauce, white pepper, and most of the scallions.
5. Top with the remaining scallions and serve right away.

Notes

A drizzle of chili oil on top is lovely if you like a little heat.

4) Mushroom Risotto

When you stir it patiently, it becomes creamy and is comfortable enough to be served in a restaurant.

Mushroom Risotto

Mushrooms, white wine, and parmesan are slowly simmered with Arborio rice.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups arborio rice
• 8 oz mushrooms sliced
• 1 shallot minced
• 1/2 cup dry white wine
• 5 cups chicken broth warm
• 1/2 cup grated parmesan
• 3 tbsp butter
• 2 tbsp olive oil

Method

 

1. Heat the olive oil in a wide pan and saute the mushrooms until golden, then set aside.
2. Add the shallot to the pan and cook until soft, then stir in the arborio rice for 1 minute.
3. Pour in the wine and stir until absorbed.
4. Add the warm broth one ladle at a time, stirring constantly and waiting for each addition to absorb, about 20 minutes.
5. Stir the mushrooms, butter, and parmesan back in until creamy, then serve immediately.

Notes

Keep the broth warm on the stove so it doesn't stop the cooking when added.

5) Coconut Rice Pudding

Dessert that tastes like a warm hug and utilizes that lonely cup of rice.

Coconut Rice Pudding

Rice boiled with vanilla and cinnamon in coconut milk, makes for an exquisite pudding.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 cup cooked rice
• 1 14 oz can coconut milk
• 1 cup whole milk
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 cup toasted coconut flakes

Method

 

1. Combine the cooked rice, coconut milk, whole milk, and sugar in a saucepan.
2. Bring to a gentle simmer over medium-low heat, stirring often.
3. Cook for 20 to 25 minutes until thick and creamy, stirring so it doesn't stick.
4. Remove from the heat and stir in the vanilla and cinnamon.
5. Spoon into bowls, top with toasted coconut, and serve warm or chilled.

Notes

It thickens more as it cools, so loosen with a splash of milk if needed.

6) Lemon Herb Pilaf

Light and fluffy, also makes a plain chicken breast feel a little bit fancier.

Lemon Herb Pilaf

Toasted rice simmered in broth and combined with lemon, parsley, and other various fresh herbs.

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Prep Time 8 minutes mins

Cook Time 20 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup long-grain rice
• 2 tbsp butter
• 1/2 onion finely diced
• 2 cups chicken broth
• 1 lemon zested and juiced
• 2 tbsp parsley chopped
• 1 tbsp dill chopped

Method

 

1. Melt the butter in a saucepan and cook the onion until soft.
2. Add the rice and toast it, stirring, for 2 minutes until lightly golden.
3. Pour in the broth and lemon zest, bring to a boil, then cover and simmer on low for 18 minutes.
4. Remove from the heat and let it sit, covered, for 5 minutes.
5. Fluff with a fork and stir in the lemon juice, parsley, and dill before serving.

7) Garlic Butter Rice

With just three ingredients, plain rice can be turned into a dish that everyone will want!

Garlic Butter Rice

Fluffy rice is mixed with golden garlic butter and a dash of parsley.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup jasmine rice
• 2 cups water
• 4 tbsp butter
• 4 cloves garlic minced
• 1/2 tsp salt
• 2 tbsp parsley chopped

Method

 

1. Rinse the rice, then cook it with the water and salt, covered, for 18 minutes until tender.
2. While it cooks, melt the butter in a small pan and add the minced garlic.
3. Cook the garlic over low heat until fragrant and just golden, about 2 minutes.
4. Pour the garlic butter over the cooked rice and fluff with a fork.
5. Stir in the parsley and serve warm.

Notes

Don't let the garlic brown too far or it turns bitter.

8) Spicy Mexican Rice

You can now perfect that red rice just like in restaurants!

Spicy Mexican Rice

Toasted rice and simmered in a tomato broth with garlic and cumin for a hint of spice.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups long-grain rice
• 2 tbsp vegetable oil
• 1/2 onion diced
• 2 cloves garlic minced
• 1/2 cup tomato sauce
• 2.5 cups chicken broth
• 1 tsp cumin
• 1 jalapeno minced

Method

 

1. Heat the oil in a saucepan and toast the rice, stirring, until golden, about 4 minutes.
2. Add the onion, garlic, and jalapeno and cook until softened.
3. Stir in the tomato sauce and cumin and cook 1 minute.
4. Pour in the broth, bring to a boil, then cover and simmer on low for 20 minutes.
5. Let it rest 5 minutes, then fluff with a fork and serve.

Notes

Leave the jalapeno seeds in if you want it really spicy.

9) Thai Pineapple Fried Rice

If you're feeling a bit fancy, it's served in a pineapple! It's sweet, savory, and a little bit tropical.

Thai Pineapple Fried Rice

Pineapple, cashews, and curry fried rice with a touch of fish sauce.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 cups cooked jasmine rice cold
• 2 tbsp vegetable oil
• 1 cup pineapple chunks
• 1/3 cup cashews
• 2 eggs beaten
• 1 tsp curry powder
• 2 tbsp fish sauce
• 3 green onions sliced

Method

 

1. Heat the oil in a wok over high heat and scramble the eggs, then set aside.
2. Add the pineapple and cashews and stir-fry for 2 minutes until lightly caramelized.
3. Add the cold rice and curry powder and toss until the rice is coated and heated through.
4. Stir in the fish sauce and the scrambled egg.
5. Finish with green onions and serve hot.

10) Saffron Rice

Wonderful golden rice that has a delicate aroma and feels unique.

Saffron Rice

Basmati rice is slowly cooked with butter and threads of saffron.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup basmati rice
• 2 cups chicken broth
• 1 pinch saffron threads
• 2 tbsp warm water
• 2 tbsp butter
• 1/2 onion finely diced
• 1/2 tsp salt

Method

 

1. Steep the saffron threads in the warm water for 5 minutes.
2. Melt the butter in a saucepan and cook the onion until soft.
3. Stir in the rinsed basmati rice and toast for 1 minute.
4. Add the broth, saffron with its soaking water, and salt, then bring to a boil.
5. Cover and simmer on low for 18 minutes, then fluff with a fork before serving.

Notes

A little saffron goes a long way, so resist adding more.

11) Kimchi Fried Rice

With a runny egg on top, the tangy and spicy sauce wakes up your whole plate!

Kimchi Fried Rice

Crispy fried egg on top of gochujang and kimchi fried rice.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 3 cups cooked rice cold
• 1 cup kimchi chopped
• 2 tbsp kimchi juice
• 1 tbsp gochujang
• 2 tbsp vegetable oil
• 2 eggs
• 2 green onions sliced
• 1 tsp sesame seeds

Method

 

1. Heat 1 tablespoon oil in a skillet and stir-fry the chopped kimchi for 3 minutes.
2. Stir in the gochujang and kimchi juice and cook 1 minute.
3. Add the cold rice and toss until heated through and slightly crisp.
4. In a separate pan, fry the eggs in the remaining oil until the edges are crisp and the yolks runny.
5. Divide the rice into bowls, top each with a fried egg, and sprinkle with green onions and sesame seeds.

Notes

Older, well-fermented kimchi gives the best tangy flavor.

12) Tomato Basil Rice

Here is a basic summarization, like a Caprese salad thought to be a comfy side dish.

Tomato Basil Rice

Tomato sauce with rice and basil, finished with Parmesan.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup long-grain rice
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1.5 cups crushed tomatoes
• 1 cup chicken broth
• 1/4 cup basil torn
• 1/4 cup grated parmesan

Method

 

1. Heat the olive oil in a saucepan and saute the garlic until fragrant.
2. Stir in the rice and toast for 1 minute.
3. Add the crushed tomatoes and broth, bring to a boil, then cover and simmer on low for 18 minutes.
4. Let it rest, covered, for 5 minutes off the heat.
5. Fluff and stir in the torn basil and parmesan before serving.

13) Chicken and Rice Casserole

The easiest meal you can prepare and will satisfy everyone in your family.

Chicken and Rice Casserole

Chicken and rice bake together with a creamy, cheesy sauce that bubbles when done.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups long-grain rice
• 1.5 lb chicken thighs boneless
• 1 10 oz can cream of mushroom soup
• 2.5 cups chicken broth
• 1 cup shredded cheddar
• 1 tsp onion powder
• 1/2 tsp garlic powder

Method

 

1. Preheat the oven to 375F and grease a 9x13 baking dish.
2. Whisk the cream of mushroom soup with the broth, onion powder, and garlic powder.
3. Stir in the rice and pour into the baking dish, then nestle the chicken thighs on top.
4. Cover tightly with foil and bake for 45 minutes.
5. Uncover, sprinkle with cheddar, and bake 10 more minutes until the rice is tender and the cheese is melted.

Notes

Letting it rest 10 minutes helps the rice finish absorbing the liquid.

14) One-Pot Jambalaya

A fun little Cajun party in a pot, spicy, smoky, and sure to have you coming back for more.

One-Pot Jambalaya

Rice cooked with sausage and shrimp in a spiced tomato broth with the Holy Trinity.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1.5 cups long-grain rice
• 12 oz andouille sausage sliced
• 1 lb shrimp peeled
• 1 bell pepper diced
• 2 celery stalks diced
• 1 onion diced
• 1 14 oz can diced tomatoes
• 3 cups chicken broth
• 2 tsp Cajun seasoning

Method

 

1. Brown the sliced sausage in a large pot, then set aside.
2. Add the bell pepper, celery, and onion and cook until softened.
3. Stir in the rice, Cajun seasoning, diced tomatoes, and broth and bring to a boil.
4. Return the sausage, cover, and simmer on low for 20 minutes.
5. Stir in the shrimp, cover, and cook 5 more minutes until pink and the rice is tender, then serve.

15) Mediterranean Rice Salad

The ideal option for picnics or an easy lunch the following day is cool and herby.

Mediterranean Rice Salad

Cold rice combined with cucumber, tomato, feta cheese, olives, and lemon vinaigrette.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 cups cooked rice cooled
• 1 cucumber diced
• 1 cup cherry tomatoes halved
• 1/2 cup feta cheese crumbled
• 1/3 cup kalamata olives halved
• 1/4 cup red onion minced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp parsley chopped

Method

 

1. Make sure the cooked rice is fully cooled to room temperature.
2. Whisk the olive oil and lemon juice together to make the vinaigrette.
3. Combine the rice, cucumber, tomatoes, olives, and red onion in a large bowl.
4. Pour the dressing over and toss to coat.
5. Fold in the feta and parsley and chill until ready to serve.

Notes

This tastes even better after an hour in the fridge.

16) Basmati Rice with Lemon and Peas

This side dish is light and easy on the eyes. It pairs well with just about anything.

Basmati Rice with Lemon and Peas

Fluffy basmati rice features a touch of brightness from lemon, and sweetness from green peas.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup basmati rice
• 2 cups water
• 1 cup frozen peas
• 2 tbsp butter
• 1 lemon zested and juiced
• 1/2 tsp salt
• 2 tbsp mint chopped

Method

 

1. Rinse the basmati rice until the water runs clear.
2. Cook the rice with the water and salt, covered, for 15 minutes.
3. Stir in the frozen peas, cover, and cook 3 more minutes until the peas are tender.
4. Remove from the heat and fluff in the butter, lemon zest, and lemon juice.
5. Stir in the chopped mint and serve warm.