The easiest way to cook leftover rice

The most notable dietary feature between the north and south of my country is that the north mainly eats pasta, while the south mainly eats rice. This is related to the planting characteristics of the north and south. Rice in the south is mostly grown twice a year, with many paddy fields and high temperatures, which are very suitable for growing rice. There are many ways to cook rice in the South, the main method is to steam the rice and then eat it with side dishes. Most people will eat the leftover rice by making fried rice.

Omelet Rice

Ingredients: 2 eggs, some starch, some salt, some oil, 1 bowl of rice, some cauliflower, 1 small piece of carrot, 2 shrimps

Method: 1) Dice cauliflower, carrots and mushrooms.

2) Remove the heads and skin of the fresh shrimps and wash them. 3) Cut into small pieces.

4) Heat oil in a pan and stir-fry the vegetables for a while.

5) Add rice and stir-fry, then add salt. 6) Stir-fry over low heat.

7) Add fresh shrimp and stir-fry until cooked. 8) Beat the eggs and add a little starch and mix well.

9) Heat oil in a frying pan, pour in the egg liquid and fry it into an omelet. When it is not completely dry, pour in the fried rice, close the other side of the egg skin and fry until cooked.

Egg Rice Pancake

Ingredients: 1 bowl of leftover rice, 2 eggs, some pepper, some salt, some chopped green onion

Method: 1) Prepare a bowl of leftover rice; 2) Beat the eggs;

3) Pour the rice into the egg mixture and mix well;

4) Add salt, pepper, chopped green onion, and you can also add carrots, onions, etc. according to your taste;

5) Put a little oil in the pan, pour the rice into the pan, fry over low heat until both sides are slightly browned;

Yangzhou Fried Rice

Ingredients: 200g rice, 50g corn, 50g peas, 50g ham, 30g shrimp, 2 eggs, some oil, some salt, some green onions

Method: 1) Rice, corn, peas, ham, shrimp, eggs

2) Beat the eggs, dice the ham, and wash the corn and peas.

3) Fry the eggs in a pan until they are 90% cooked.

4) Add chopped green onion into the pot and stir-fry until fragrant, then add corn and peas and stir-fry

5) Add the diced ham and stir fry. 6) Add the rice after stir frying.

7) Beat the rice and stir fry. 8) Add the fried eggs and shrimp and continue to stir fry.

9) After the shrimps are cooked, add a little salt to taste and serve.

Mushroom Rice

Ingredients: 7 fresh mushrooms, 400g rice, 5g dried shrimp, 2 teaspoons sugar, 1 tablespoon cooking wine, 4 teaspoons light soy sauce, 1 tablespoon dark soy sauce for straw mushrooms, some oil

Method: 1) Prepare the ingredients. Before cooking, wash the rice and put it in the rice cooker to cook. At the same time, you can mix cooking wine, premium gold label light soy sauce, straw mushroom dark soy sauce and white sugar into a sauce. Wash the fresh mushrooms and cut them into small pieces.

2) When the oil in the pan is hot, add the mushroom pieces and dried shrimps and stir-fry, then add the seasoning sauce and simmer for about 5 minutes. Turn off the heat when most of the sauce is dried up.

3) Serve the cooked rice, mix it with the mushroom sauce, and it’s ready to eat!

Chicken and Mushroom Risotto

Ingredients: 600g chicken legs, 280g onions, 150g rice, some mushrooms, 200g yellow bell peppers, 200g red bell peppers, 1 teaspoon salt, some white pepper, 1 teaspoon cooking wine, some broth, 2 teaspoons seafood soy sauce

Method: 1) Wash the rice, drain and set aside.

2) Wash the chicken legs, remove the bones, cut into small pieces, put them in a container, add salt, cooking wine and pepper and marinate for a while; wash the mushrooms and cut them into small pieces; wash the yellow and red bell peppers and cut them into dices.

3) Put the chicken bones into a small soup pot, add appropriate amount of water and cook into soup.

4) Get a wok, preferably a frying pan or a non-stick pan. Add a little oil to the pan, add chopped onion and sauté until fragrant, then add all the mushrooms and continue to sauté until fragrant, then add the chicken pieces and fry until the chicken turns white.

5) Then add the white rice and stir-fry until fragrant, then add the broth, cover the pot and simmer on low heat until the rice is cooked. After the broth is dry, add chopped red and yellow peppers, then add salt, pepper, and seafood soy sauce to season, stir well and it is ready to serve. After adding the soup stock, remember to open the lid and stir it frequently. Remember to observe it frequently to avoid burning the bottom.

Cured Meat Claypot Rice

Ingredients: 1.5 cups of rice, 2 Chinese sausages, 150g bacon, 50g rapeseed, 1 egg, some June fresh soy sauce, some salt, some sugar, some chicken powder, some chopped green garlic, some water, 1 tablespoon of lard, some steamed fish soy sauce

Method: 1) Wash the rice, put it in a casserole, add water, the ratio of rice to water is roughly 1:1.5, not too much water.

2) Place the casserole on the fire, bring to a boil over high heat then immediately turn to low heat, cover with a lid and simmer. Cook the rice until 80% done.

3) Wash the rapeseed and cut it in half.

4) Cut the sausage and bacon into slices. I happened to have a few thin green garlics at home, so I cut a little bit.

5) Prepare a sauce by adding soy sauce, steamed fish sauce, chicken powder and a little sugar into a small bowl, then add appropriate amount of water to make a sauce and set aside.

6) When the water in the rice is almost absorbed, add the sausage and bacon, and add a spoonful of lard to the casserole around it (this will form a crispy rice crust), cover it and simmer on low heat for about 5 minutes.

7) In another pot, blanch the rapeseed with oil and salt water, then remove from the pot and rinse with cold water to preserve its bright green color.

8) Open the lid of the casserole, pour the prepared sauce evenly and turn off the heat.

9) Quickly place the rapeseed cores and beat in an egg, cover the casserole with the lid, and continue to simmer in the residual heat of the casserole for about 10 minutes before serving.

Lao Gan Ma Fried Rice

Ingredients: 1 bowl of cold rice, 1 egg, 2 teaspoons of Laoganma beef and black bean sauce, some olive oil, some thirteen spices, some cooked corn kernels

Method: 1) Prepare the materials. 2) Add eggs and thirteen spices to the cold rice.

3) Break up and mix well. 4) Add olive oil to the pan, add Lao Gan Ma and stir-fry over low heat until fragrant.

5) Pour in the mixed egg and rice and stir-fry.

6) Stir-fry until evenly distributed and the rice grains are separated.

7) Finally, pour in the corn kernels and stir-fry for a few times.

Assorted soy sauce fried rice

Ingredients: 200g overnight rice, some red sausage, some carrots, 1 egg, some cooked corn kernels, some green onions, some soy sauce, some dark soy sauce, some sugar, some salt

Method: 1) Add soy sauce, dark soy sauce and sugar to the overnight rice and mix well.

2) Chop carrots into small pieces. 3) Cut the red sausage into small pieces and chop the green onion.

4) Add oil to the pan, stir-fry the carrot pieces until cooked through, remove and set aside.

5) Add red sausage and corn kernels and stir-fry until fragrant, then remove and set aside.

6) Crack an egg into the mixture and scramble it with a spatula.

7) Add the mixed rice and fry until cooked.

8) Add carrots, red sausage and corn and stir-fry evenly. Taste it and add some salt if it’s not tasty enough.

9) Finally, add chopped green onion, stir-fry until fragrant and turn off the heat.

Rice Pizza

Ingredients: 2 bowls of rice, 1 bowl of pizza sauce, some mozzarella cheese, some corn kernels, 1 sausage, 1 egg

Method: 1) Prepare the ingredients. 2) Scramble the eggs and set aside.

3) Press the rice firmly on the pizza pan. 4) Apply a layer of pizza sauce.

5) Add some mozzarella cheese. 6) Place corn kernels and sausage on top.

7) Brush a layer of egg wash on the edge of the pizza.

8) Bake in the oven at 180 degrees for 5 minutes.

9) After 5 minutes, take out the dough and sprinkle a layer of mozzarella cheese on top.

10) Preheat oven to 200 degrees for 10 minutes

Beef and lettuce rice roll

Ingredients: 200g rice, 200g beef (tenderloin), 200g lettuce, 45g barbecue sauce (for beef), some black sesame seeds, some Korean chili sauce, 15ml oil

Method: 1) Wash and cut the beef into slices, add Dashida barbecue sauce, mix well, and marinate for 15-20 minutes;

2) Wash the lettuce and tear it apart for later use; 3) Wash the onion and cut it into thin strips for later use

4) Heat the pan, add oil, and when it is 70% hot, add the marinated beef and stir-fry. After the meat changes color, add onions and stir-fry for 2 minutes, then serve on a plate.

5) Place the lettuce on a plate, put a slice of beef on it, then place the rice that has been pressed with a mold on top, pour the chili sauce and black sesame seeds on it and serve.

Tomato Rice Roll

Ingredients: 300g tomato, 1 sea duck egg, some olive oil, some salt, some vegetables, some chopped green onion, some white wine, some chicken essence, some white rice

Method: 1) Wash the tomatoes and blanch them in boiling water to peel them

2) Dice 3) Prepare vegetables, sea duck eggs, and rice

4) Crack the duck eggs into a bowl, add chopped green onions, salt and a few drops of white wine and mix well.

5) Pour olive oil into the pan, add tomatoes and stir-fry until fragrant, then add vegetables

6) Add salt and stir fry evenly

7) Add rice and stir-fry evenly, then add appropriate amount of chicken powder to season, turn off the heat, pour into a bowl and let cool

8) Heat the pan first, pour in the base oil, turn the heat to low, pour in the egg liquid to make the egg skin

9) Spread the rice evenly on the egg skin 10) Roll up and cut into pieces

11) The salty and fresh taste with a little bit of sweet and sour tomato, great