Leftover Rice – 3 ways! Italian, Mexican and Korean.

How many times have we all ended up with so much white rice and we just don’t know what to do with it! These few international flavors will not just help you consume (and not waste) the rice but also take it up a few notches in flavor that you will be craving for some ‘leftovers’! I have at times made fresh rice just get an opportunity to make these beautiful, colorful and flavorful Rice dishes.

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Italian (Italian Rice)

Ingredients:

Rice – 2 cups, approximately
Olive Oil – 2 Tbsp
Fresh Garlic – 1 clove, minced
Onion – 1/4 cup, chopped
Cauliflower – 1/4 cup, florets
Broccoli – 1/4 cup, florets
Sun Dried Tomatoes – 1 Tbsp
Red Peppers – 1/4 cup, diced
Black Olives – 4, sliced
Capers – 1 tsp
Green Olives Brine – 2 Tbsp
Italian Seasoning – 1 tsp
Garlic Powder – 1/2 tsp
Salt – to taste
Fresh Mozzarella – garnish, to taste

Method:

1. Add Salt (1/8th tsp each) to the Cauliflower and Broccoli florets.
2. Pour boiling water into each of the bowls.
3. If using dried Sun Dried Tomatoes, hydrate them by adding water to them as well.
4. In a microwaveable bowl, cover the Rice with a wet paper towel and heat in the microwave for 1 min.
5. Meanwhile, in a skillet, add in the Olive Oil and Garlic and heat on medium flame.
6. Once the Oil is hot (not burning), add in the Onions and cook for 30 seconds.
7. Add in drained Cauliflower florets and cook for 30 seconds.
8. Add in drained Broccoli florets, Red Peppers and drained Sun Dried Tomatoes and mix.
9. Add in the Garlic Powder and Italian Seasoning and mix.
10. To prep the Rice, fluff with a fork and add into the pan. Mix well.
11. Add in Green Olive Brine and mix.
12. Do a taste test and add Salt as needed.
13. Lower flame, add in Black Olives and Capers.Mix.
14. Cover and cook for 1 minute.
15. Remove the lid and add in fresh Mozzarella Cheese and serve.

Mexican (Mexican Rice our way)

Ingredients:

Rice – 2 cups, approximately
Oil – 2 Tbsp
Fresh Garlic – 1 clove, minced
Onion – 1/4 cup, chopped
Corn – 1/4 cup
Jalapeños – to taste
Bell Pepper – 1/4 cup, diced
Taco Seasoning – 2 Tbsp
Water – 2 Tbsp
Tomato Paste – 1 Tbsp
Black Beans – 1/4 cup
Black Olives – 4, sliced
Lime Juice – as needed
Cilantro – for garnish, chopped

Method:

1. In a microwaveable bowl, cover the Rice with a wet paper towel and heat in the microwave for 1 min.
2. In a skillet, add in the Olive Oil and Garlic and heat on medium flame.
3. Once the Oil is hot (not burning), add in the Onions and Corn and cook for 30 seconds.
4. Add in the Jalapeños and Bell Pepper and cook for another 30 seconds.
5. Add in the Taco Seasoning and mix well.
6. Once the Taco Seasoning is mixed in the Oil, add the the Water and Tomato Paste.
7. Mix and cook for 1 minute.
8. Add in Black Beans and Olives and cook for 30 seconds.
9. Fluff the Rice and add into the pan and mix well.
10. There should be no white Rice visible.
11. Add in Lime Juice and check Salt and spices. Mix.
12. Lower flame, cover with a lid and cook for another 1 minute.
13. Garnish with chopped Cilantro and serve with a slice of Avocado and a wedge of Lime.

Korean (Kimchi Fried Rice)

Ingredients

Rice – 2 cups, approximately
Sesame Oil – 2 Tbsp
Dry Red Chili – 1, or to taste
Fresh Garlic – 1 clove, minced
Spring Onion (white and greens separated) – 1, finely chopped
Green Peas & Carrots – 1/2 cup
Kimchi – 1/2 cup, chopped
Kimchi Liquid – 1/4 cup
Soy Sauce – 1/2 Tbsp or to taste
Salt – as needed
Sesame Chili Oil – splash
Toasted Sesame Seeds – garnish
Nori (Seaweed) – garnish
Fried Egg – garnish

Method:

1. In a microwaveable bowl, cover the Rice with a wet paper towel and heat in the microwave for 1 min.
2. In a skillet, add in the Oil and Dry Red Chili.
3. Heat on medium- high flame.
4. Add in the minced Garlic and the Spring Onion White and cook for 30 seconds.
5. Add in Green Peas and Carrots and cook for another 30 seconds.
6. Add in chopped Kimchi and cook for another 30 seconds.
7. Fluff the Rice and add to the pan. Mix well.
8. Add in the Kimchi Liquid and Soy Sauce and mix well.
9. Check for Salt and spices and add if needed.
10. Add a splash of Sesame Chili Oil, lower heat and cover for 1 minute.
11. Optional – fry an egg in 1 tsp of oil and add to the bowl at time of serving.
12. Garnish with Toasted Sesame Seeds and Nori and serve.

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2 thoughts on “Leftover Rice – 3 ways! Italian, Mexican and Korean.

  1. Thank you, thank you so much for these recipes. Look yummy! Probably would add chopped pineapple for extra taste.

  2. Another thing you can do with cooked leftover rice:
    In a pan with the cooked rice add some soup stock of your choices and make a risotto-like dish. It works best with Asian short grain rice which will cook down and get more Porridge like. You do have to cook it in the soup stock for a few minutes but it will get thick and the rice WILL absorb all of the water and become very creamy.

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