Three ways to use leftover rice

A container of cooked rice can be the base of breakfast, soup, or a rice bowl. Start by looking at the grains. Dry, separate grains suit a skillet. Softer rice works well in a soup. A small portion can stretch a meal when you add a topping.

Use a skillet for separate grains

Filipino garlic fried rice starts with garlic, oil, and cooked rice. Break up the clumps before they go into the pan so you can stir the rice without crushing it. If your pan is small, work in batches so the grains make contact with the hot surface. Add an egg or whatever vegetables you have on the side to make it a fuller meal.

Make soup when the rice is soft

In Thai-style rice soup, cooked rice soaks up broth and thickens it as it simmers. That makes the dish a good fit for rice that is too soft to fry. Keep extra broth or water nearby and add a splash at a time until the soup is as loose as you like it. Taste after adding liquid so you can adjust the seasoning.

Use a small portion as the base of a bowl

If you only have enough rice for one bowl, choose a topping with flavor and a little moisture. Korean-style egg rice uses egg, soy sauce, and sesame oil. If you have vegetables to finish, cook them first, warm the rice, and assemble everything just before eating.

See what else your rice can go with in the ingredient finder. Start with rice and one other ingredient, then check the full recipe for what you’ll need.