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1
Combine the rice and vegetables in a large bowl.
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2
Combine with your favorite vinaigrette, season with salt and pepper, and toss well.
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3
Ease of preparation: easy
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4
Heat a wok or large skillet over medium-high heat and add the oil.
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5
Add the onions, garlic, and cabbage and stir-fry for 1 minute.
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6
Add the Leftover Rice Salad and soy sauce and stir-fry until the rice is hot and starting to get crispy, about 3 minutes.
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7
Toss in the scallions and serve.
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8
Ease of preparation: easy
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9
Put a medium skillet over medium-high heat and add the Leftover Fried Rice.
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10
Pour in the wine and cook for 1 minute.
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11
Add half of the chicken stock and stir well to release the starch in the rice to thicken everything up.
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12
Cook until most of the liquid is absorbed, then add the remaining chicken stock.
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13
Stir in the shrimp and mushrooms and cook until the shrimp are done, about 3 minutes.
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14
(If risotto becomes too thick, add some more chicken stock or water.)
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15
Add the cream and Parmesan and stir well.
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16
Remove the risotto from the heat and stir in the butter; taste, and adjust the seasoning with salt and pepper.
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17
Cover, let rest for 1 minute, and serve.
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18
Inactive Prep Time: 1 minute
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19
Ease of preparation: easy
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20
Combine the egg, Leftover Risotto, and bread crumbs in a bowl.
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21
Form this mixture into patties, adding more bread crumbs as needed to get the right consistency for them to hold together.
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22
Heat the oil in a medium skillet over medium heat.
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23
Brown the patties on both sides, making sure the rice cakes are heated through, about 3 to 4 minutes.
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24
Serve, garnished with chopped chives.
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25
Ease of preparation: easy
