If you’re like me, you often overestimate how much rice one can eat. Freezing fully cooked rice for later results in overcooked rice, so I use those leftovers for breakfast.

Brown rice works best for this side item, but white will work as well.

INGREDIENTS: (scale to portions/taste)
leftover rice
1-2 tablespoons olive oil
dash of kosher salt
dash of fresh ground black pepper
leftover rice
shredded chedder or colby-jack cheese
diced white or yellow onion

DIRECTIONS:

1. Heat olive oil in a stainless steel skillet on medium heat.
2. Add onion, and sautee until soft.
3. Add salt and pepper, then rice. Sautee until rice and onion are golden brown.
4. Remove pan from heat and add shredded cheese, stirring until completely melted. Serve immediately.

 

Use this as a side to eggs and bacon, and you’ve got a quick dish that cuts down on leftover tossing.

Posted Saturday, January 13th, 2007 at 4:01 pm EST
Read more in Recipes

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