Cooking With Leftover Rice

Chop kimchi and save the juices. Heat oil in a large frying pan or wok over medium-high heat and stir-fry 1 small chopped onion and 1 chopped carrot until softened. Add kimchi and stir-fry until browned and dry. Add crumbled leftover rice and cook, scraping the bottom of the pan and add the kimchi juice. Stir in shredded seasoned nori (seaweed) and green onion.

Optional : Serve with a sunny-side-up egg.

Stir-fry your leftover rotisserie pulled chicken in a large frying pan or wok. Cook it over a medium-high heat using hot vegetable oil until it becomes slightly crispy. Then, repeat the process in the same pan with your leftover crumbled rice. When it's warmed, add chili garlic sauce if you have it. Next, add the chicken back into the pan and stir-fry away until it has all combined. Finally, serve up and sprinkle with some chopped spring onions.

The trick to good scrambled eggs in stir-fried rice: Cook eggs separately over high heat. Whisk eggs and salt in a bowl until frothy. Add to a large hot frying pan or wok set over medium-high heat with oil and immediately stir with chopsticks or spatula until softly scrambled. Repeat this with shrimp and rice, returning the shrimp and eggs to the pan, stirring to incorporate the flavours. Sprinkle with chopped green onions or cilantro.