Thai, Chinese, Indian—whatever your takeout meal of choice, chances are it comes with one too many sides of rice in a little white cardboard box. And chances are you put that little white cardboard box in your fridge with the very best intentions of eating it tomorrow, only to rediscover it weeks later when its contents have congealed into one solid brick of stale rice. The next time you find yourself with too much leftover takeout rice, make it last a day or two longer by turning it into one of these budget- and time-friendly lunches, dinners, and even desserts.
Make Fried Rice
This is what leftover takeout rice was meant for. Lightning-quick fried rice is best made with day-old, cooled rice, which results in crispy, nicely separated grains rather than a mushy mass of sticky rice. Prep a mix of chopped aromatics like onions, scallions, garlic, or ginger; chopped fresh or frozen veg; and condiments like sesame oil, soy sauce, and rice vinegar. Get as luxe as you wish with add-ins like chopped bacon or sautéed kimchi. And don't forget the eggs: Make a well in your pan of rice and crack the eggs directly into it, stirring and working it into the rest of the rice mixture as you cook until just set.
Get the recipe: Shrimp Fried Rice
Photo: Gentl & Hyers
Bring It Back to Life
As long as it's not more than a day or two old, you can revive leftover takeout rice nicely either in the microwave or on the stove. To microwave, put rice into a bowl and cover it with a damp towel. Microwave in 30-second increments until hot—the rice will rehydrate from the steam, and you can use a fork to fluff it up after it comes out of the microwave. Alternatively, you can put a little bit of water in a saucepan along with the rice, cover, and gently reheat. It might not be exactly like a freshly made pot, but it's hard to beat (nearly) instant rice after a long workday.
Make Fritters
Mix some leftover rice with a beaten egg and a mix of finely chopped onion, garlic, and herbs. Heat some oil in a skillet and fry up little patties of rice until they become toasty fritters, pressing them into the pan to create extra crispiness. Eat with soy sauce and sliced scallions.
