A Quick and Easy Recipe to Spice up Left-Over Chinese White Rice

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So you ordered Chinese take out last night and now you’re left with one of those quart sized containers of white rice and have no idea of what to do with it. You know what I’m referring to. That “freebie” you were given for ordering $35.00 worth of fried rice, dumplings, sweet and sour pork, lo mien, and so on. It’s the stuff nobody eats — or hardly eats — because in comparison to the other Chinese fare, well, this one simply just pales. The plain rice. The “it has no taste” rice.

Well, dinner is over now and that container is still sitting on the table, abandoned and untouched. You know that Chinese white rice never tastes good on the second night so now you’re faced with a dilemma over what to do with it. The guests have already left so you can’t give it away. You can’t donate it  either — it’s already been opened and cooked. So what do you do with it? Do you toss it and take it as a loss? Or do you put in it the fridge and forget about it, only to find it again weeks later shoved into the back? Or maybe you should mix it into tomorrow night’s dinner and hope for the best? Sigh….  

Well in these financial times, tossing away food like that is not an option. Who can afford to do that now anyway? Certainly not I. And putting something into the fridge only to be forgotten about is the same as throwing it out, so that isn’t the best option either. Your best bet is to be a little creative and use it as left overs. Unfortunately, I find that Chinese white rice never tastes as good as home made white rice — for whatever reason, it’s never soft enough. Never fluffy enough. It also takes on a somewhat crunchy consistency especially if you don’t eat it on the first day. Therefore, you really do need to be creative with this one.   Here’s a simple little recipe I like to use to spice up that left over Chinese white rice:  

You will need:  

  • a mixing spoon
  • a pot — a 2 or 3 quart sized pot should work fine
  • 1 quart of left over Chinese white rice
  • 1 – 2 small (14 oz) cans of chicken broth — I use the fat free/sodium free kind and find that one can usually works but use two cans if you’d like
  • Garlic Salt, Pepper, Parsley (Fresh or Dried — your choice), and Butter Buds *

 *I did not list actual measurements for these ingredients because these are all “season to your taste” type of ingredients. In other words, if you like your food to be extra garlicky, then add more garlic. Don’t like as much garlic? Then don’t add that much. Same goes for the other ingredients.  Start off by adding just a very tiny bit at a time — just a small dash.  Then add more if you feel the recipes needs it.

  1. Empty the container of white rice into the pot.
  2. Open the cans of chicken broth and pour over the rice a little at a time.
  3. Heat over a low to medium flame
  4. Stir occasionally — rice tends to stick to the bottom on the pan and burn if it’s not watched
  5. Warm up the rice until it reaches the consistency you like. This should only take a few minutes to do since the rice is already fully cooked. Depending on how many cans of broth you used, the rice should absorb the broth (use less broth if you don’t want soupy rice)
  6. Remove from heat.
  7. Season to taste with the Pepper, Garlic Salt, Parsley, and Butter Buds.
  8. Serve as a side dish to chicken, pork, or fish.
  9. Eat and enjoy!

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