Leftover rice is a fantastic starting point for fresh meals. Extra rice can thicken a soup, become the base of a salad, or inspire you to use up odds and ends from the fridge. And of course, fried rice is always a winner — from vegetable stir-fried rice to kimchi or shrimp fried rice.
Cooked rice lasts through the week and can be repurposed in many ways. With the ideas below, you’ll never be stuck wondering what to do with leftover rice.
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Cooling and Storing Extra Rice
15 Ways to Use Leftover Rice
Cooling and Storing Extra Rice
If you plan ahead to save rice for later, cool it quickly so it doesn’t become clumpy or overly soft in the pot. One simple method is to spread the rice on a rimmed baking sheet (lined with parchment or lightly greased) so it cools evenly at room temperature. Once cooled, transfer the rice to an airtight container and refrigerate for up to four days.
You can also freeze leftover rice in an airtight container or a freezer-safe zipper bag for up to four months. Thaw in the refrigerator overnight. For many dishes, such as stir-fries or soups, frozen rice can be added straight to the pan or pot without fully thawing.
15 Ways to Use Leftover Rice
Most of the recipes below work well with leftover white rice, brown rice, basmati, jasmine, Texmati, black rice, or even wild rice. Different rice types change texture and flavor, so swapping varieties is an easy way to keep leftover-rice meals interesting.
Some dishes call for cold rice from the fridge while others are better with reheated rice. For tips on heating leftover rice, see guidance on reheating rice properly.
Chicken and Rice Salad
A flexible, fridge-friendly salad that’s perfect for leftover chicken and rice. Try celery, zucchini, red onion, parsley, and lemon zest for bright flavor and texture.
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Lemon Shrimp Rice Bowl
A bright, lighter take on shrimp scampi. Reheat rice while you cook the shrimp and have dinner on the table in about 20 minutes.
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Herbed Brown Rice
Turn cooked brown rice into a flavorful side in minutes with minced onion, parsley, basil, olive oil, salt, and pepper. Ready in about five minutes and goes with many meals.
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Vegetable Stir-Fried Rice
This adaptable, vegetable-packed stir-fried rice uses whatever rice and veggies you have. Leave out eggs for a vegan version and swap tamari for gluten-free.
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Brown Rice Salad (Make-Ahead Friendly)
This versatile rice salad gets a honey-lemon dressing and accepts seasonal veggies and herbs. Focus on color and texture when you swap ingredients.
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Chicken and Rice Soup
Warm and comforting, this fragrant soup is ideal for cold nights or when someone needs a pick-me-up. If adding precooked rice, reduce broth a bit. White, jasmine, arborio, or wild rice all work nicely. Add quick-cooking vegetables like asparagus or peas near the end.
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Wild Rice Cranberry Salad
Chewy tart cranberries complement smoky, nutty wild rice. Scallions, orange, and a splash of balsamic elevate this simple salad — a great fall or holiday side.
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Cream of Carrot Soup
This lush, bisque-like soup makes the most of inexpensive carrots. If you prefer to add leftover cooked rice instead of cooking rice in the soup, reduce the liquid slightly and stir in cooked rice toward the end. Omit bacon to keep it vegetarian.
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Shrimp Fried Rice
Fried rice is the ultimate use for leftovers. This version pairs crisp-tender shrimp with vegetables and cold rice straight from the fridge; it’s also an excellent way to use leftover veggies.
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Swiss Chard Frittata
Adding about 1/2 cup of cooked rice to beaten eggs gives a frittata more substance. This chard-studded version works well for brunch or lunch.
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Wild Rice and Sweet Potato Salad
Colorful and textural, this salad combines sweet potatoes, onions, scallions, and bell pepper with a bright vinaigrette. It’s a lovely vegetarian or vegan main or side.
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Kimchi Fried Rice
A Korean-flavored spin on fried rice. Use brown or white rice, swap vegetables to suit what’s on hand, and top with a fried egg for a satisfying meal.
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Tomato, Orzo, and Dill Soup
This pantry-friendly tomato soup traditionally uses orzo but you can easily replace it with leftover cooked rice for the same comforting result.
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Avgolemono Soup
This creamy Greek lemon-chicken soup often uses orzo, but cooked rice is a traditional and delicious substitute — use the same amount of cooked rice and adjust lemon and herbs to taste.
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Grilled Pork Loin with Brown Rice Salad
This grilled pork is served with a lively brown rice salad featuring a simple dressing, scallions, and a surprising touch of cantaloupe for freshness.
