Ingredients

Meal One: Leftover Rice Salad
1 quart leftover white rice
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red pepper
1/2 cup sliced, cooked green beans
1/2 cup vinaigrette
Kosher salt
Freshly ground black pepper

Meal Two: Leftover Fried Rice
1 tablespoon canola oil
1/2 cup chopped onions
1 clove garlic, chopped

1 cup chopped cabbage
2 to 3 cups Leftover Rice Salad, recipe above
2 tablespoons soy sauce
2 scallions, sliced thinly

Meal Three: Leftover Risotto
2 to 3 cups Leftover Fried Rice, recipe above
1/4 cup white wine
1 cup chicken stock
1/2 pound chopped shrimp
1/2 cup chopped mushrooms
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Meal Four: Leftover Rice Cakes
1 large egg, beaten

1 to 2 cups Leftover Risotto, recipe above
1/2 cup bread crumbs, plus more as needed
1 tablespoon olive oil
Chopped chives, for garnish

Instructions

Meal One:
Combine the rice and vegetables in a large bowl. Combine with your favorite vinaigrette, season with salt and
pepper, and toss well.

Yield: 2 servings plus leftovers
Prep Time: 10 minutes
Ease of preparation: easy Meal Two:
Heat a wok or large skillet over medium-high heat and add the oil. Add the onions, garlic, and cabbage and
stir-fry for 1 minute. Add the Leftover Rice Salad and soy sauce and stir-fry until the rice is hot and
starting to get crispy, about 3 minutes. Toss in the scallions and serve.

Yield: 2 servings plus leftovers
Prep Time: 10 minutes
Cook Time: 5 minutes
Ease of preparation: easy Meal Three:
Put a medium skillet over medium-high heat and add the Leftover Fried Rice. Pour in the wine and cook for 1

minute. Add half of the chicken stock and stir well to release the starch in the rice to thicken everything
up. Cook until most of the liquid is absorbed, then add the remaining chicken stock. Stir in the shrimp and
mushrooms and cook until the shrimp are done, about 3 minutes. (If risotto becomes too thick, add some more
chicken stock or water.) Add the cream and Parmesan and stir well. Remove the risotto from the heat and stir
in the butter; taste, and adjust the seasoning with salt and pepper. Cover, let rest for 1 minute, and
serve.

Yield: 2 servings plus leftovers
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Prep Time: 1 minute
Ease of preparation: easy Meal Four:
Combine the egg, Leftover Risotto, and bread crumbs in a bowl. Form this mixture into patties, adding more
bread crumbs as needed to get the right consistency for them to hold together. Heat the oil in a medium
skillet over medium heat. Brown the patties on both sides, making sure the rice cakes are heated through,
about 3 to 4 minutes. Serve, garnished with chopped chives.

Yield: 2 servings with no leftovers
Prep Time: 10 minutes

Cook Time: 8 minutes
Ease of preparation: easy