Sticky rice leftovers

Khao Jee grilled sticky rice patties with eggs are a delicious Thai and Lao dish made of sticky rice patties. The dish is easy to prepare and can be enjoyed as a snack or an appetizer. It's a perfect recipe to make using your leftover sticky rice.

One of my favorite ways to use up leftover rice is also one of the easiest and most satisfying. I form sticky sushi rice into patties and griddle them until they’re toasty and crisp, then serve with soy sauce, as a side to my meal or — my personal favorite — with a generous sprinkling of furikake. The toastiness of the scorched rice brings out a depth of flavor and texture that keeps me coming back bite after bite. Here’s how to do it.

Rice Patties Recipe with Carrots - How to make rice patties, vegetarian rice patties, easy skillet fried rice patties, prepared with leftover rice, flavorful veg meal, side dish or snack idea. You can make these ahead too. www.MasalaHerb.com #rice #patties

Save time and money with these delicious and easy ways to reuse leftover rice. We love to cook once and eat twice!

Looking for a delicious way to use leftover rice? Try this mouthwatering rice pancake recipe! These savory rice pancakes are cheesy, crispy, and packed with flavor. Perfect for breakfast, brunch, and lunch, these pancakes are sure to become your new favorite way to repurpose leftover rice. This simple recipe is great for kids lunch and for picnics on the go - this is sure to be a new favorite family recipe!

These ci fan gao, or “rice hash browns,” as Sarah likes to call them, were part of my childhood. A beloved street food that I bought for just a few cents at a time in Shanghai.

This Thanksgiving sticky rice stuffing is studded with sweet, savory dried Chinese sausage, chestnuts, mushrooms, and more.

Toasty griddled rice cakes in just 15 minutes.

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. 'Kiam Peng' is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don't cook and soak in its starch. I…

#tbt to the days when we could go to dim sum in a bustling hall and salivate at all the goodies rolled around in carts until they arrived at our table. LUCKILY making your own sticky fried rice isn’t as hard as it may seem! You could dump everything into a rice/pressure cooker OR whip it up on the s