Have leftover rice? try this recipe

Last updated on July 5th, 2024 at 11:54 am

I had some leftover rice recently so today I threw this recipe together.

This works best for a decent amount of rice left. We had half of a small rice cooker pot left.

Ingredients

This is just what I had on hand you can add or omit any ingredients.
Cooking time for me was about a half-hour (30 minutes.)

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• left over rice
• 1 medium onion
• a few cloves of garlic
• broccoli
• a handful of brussel sprouts
• mushrooms
• Miso paste
• stock (I used vegetable) or water
• Frozen mussels and shrimp
• Frozen peas and carrot mix

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Let’s get cooking

I would suggest preheating your pan. Depending on your cookware it can help speed up cooking time. I have cast iron pans so I preheated my pan as I prepped my onion and garlic.

1. Rinse, peel and dice the medium onion.
   You can use any onion of your choice. I used a yellow onion.
2. Repeat step one for the garlic cloves
   Again you can add as many as you’d like. I used about 4 and diced them up.
3. Add these to your pan with oil.
   You can use any oil of your choice. I used grapseed.
4. sautee until translucent.
5. wash brocolii and brussle sprouts.
6. Chop brocolii into bite size pieces or break up the florettes.
7. Quarter the brussle spourts if they are large. Smaller ones can be halved.
8. Once the onions and garlic look a bit translucent add your greens.
   sautee to your desired liking.
9. You can add your mushrooms if sliced. If not slice the mushrooms and add them to the greens once it’s softened.

while that’s cooking

While that’s cooking you can gather your other ingredients such as your frozen shrimp, mussels, and frozen veggies. You can also grab your rice.

once everything looks par cooked

Once your greens have softened a bit you can add your rice. I broke up the rice and placed it on top of the cooking greens.

I also added a handful of frozen shrimp and a few mussels. You can adjust the number of frozen mussels or shrimp you add depending on their size. I added about a handful of shrimp since they were smaller and about the same amount of mussels.

don’t forget to add the liquid

I covered this and set to work adding a little bit of miso paste to a bowl. I used some store-bought vegetable stock and mixed the paste. It may not dissolve fully. But you can add that bit into your pan. This way it gives your pan liquid so your rice doesn’t dry out or stick.

If you still have miso paste left in your bowl you can add more stock. That’s what I did. You can also use a stock of your choice or some water.

I used Norita white miso paste. You can always follow the directions on the package of the miso you use. I used about a third of a forkful of miso paste.

After I added the liquid I added the frozen pea and carrot mix. You can cover the pan with a lid. you may want to gently mix the ingredients so they are fully blended and evenly warmed.

The final result

I let the pan simmer for a few mintues. You can wait until the frozen peas and carrots are soft. You can also make sure the shrimp and mussels have warmed through all the way as well.

so all in all cooking time was roughly 20 to 30 minutes. This may vary by ingredients. But it’s still a quick and easy meal.

You can garnish it with anything you like. I added some soy sauce, some lemon juice and had it with toast.