Thai, Chinese, Indian—whatever your takeout meal of choice, chances are it comes with one too many sides of rice in a little white cardboard box. And chances are you put that little white cardboard box in your fridge with the very best intentions of eating it tomorrow, only to rediscover it weeks later when its contents have congealed into one solid brick of stale rice. The next time you find yourself with too much leftover takeout rice, make it last a day or two longer by turning it into one of these budget- and time-friendly lunches, dinners, and even desserts.
This is what leftover takeout rice was meant for. Lightning-quick fried rice is best made with day-old, cooled rice, which results in crispy, nicely separated grains rather than a mushy mass of sticky rice. Prep a mix of chopped aromatics like onions, scallions, garlic, or ginger; chopped fresh or frozen veg; and condiments like sesame oil, soy sauce, and rice vinegar. Get as luxe as you wish with add-ins like chopped bacon or sautéed kimchi. And don't forget the eggs: Make a well in your pan of rice and crack the eggs directly into it, stirring and working it into the rest of the rice mixture as you cook until just set.
Get the recipe: Shrimp Fried Rice
As long as it's not more than a day or two old, you can revive leftover takeout rice nicely either in the microwave or on the stove. To microwave, put rice into a bowl and cover it with a damp towel. Microwave in 30-second increments until hot—the rice will rehydrate from the steam, and you can use a fork to fluff it up after it comes out of the microwave. Alternatively, you can put a little bit of water in a saucepan along with the rice, cover, and gently reheat. It might not be exactly like a freshly made pot, but it's hard to beat (nearly) instant rice after a long workday.
Mix some leftover rice with a beaten egg and a mix of finely chopped onion, garlic, and herbs. Heat some oil in a skillet and fry up little patties of rice until they become toasty fritters, pressing them into the pan to create extra crispiness. Eat with soy sauce and sliced scallions.
To make a version of congee, the savory Chinese rice porridge, simmer rice with chicken or vegetable stock until rice is very soft. You can also cook some chicken thighs in the rice and stock mixture to add some bulk.
Get the Recipe: Red Rice Congee with Chicken, Kimchi, and Mushrooms
The Italians have pasta frittata, which is exactly what it sounds like: Leftover pasta mixed with whatever odds and ends you've got lying around, plus cream, cheese, and a few beaten eggs. Bake until set, then cut into wedges and serve. Test Kitchen manager Brad Leone likes to do a version of this with rice.
Heat rice with some milk or cream in a small pot until the rice is tender and the milk has thickened, add sweetener and fresh fruit, and you've got rice pudding to call dessert, breakfast, or any other meal. For a slightly more virtuous take, Test Kitchen contributor Rick Martinez likes to heat leftover rice with a little butter, sugar, and fresh fruit.
Get the Recipe: Rice Pudding with Fresh Pears and Honey
Our foolproof trick for pretty much anything in need of a little oomph. Fry an egg in olive oil over high heat until white is set but yolk is still runny, about 3 minutes. Then top warmed-up rice with egg, hot sauce, and sliced avocado. Dinner is served.