There are a whole lotta rubbish about the PERILS OF LEFTOVER RICE!  YOU MIGHT DIE BECAUSE OF A LEFTOVER BIRYANI.  I’m going to stick my neck out and say – millions and probably billions of people all over the world eat leftover rice every day.  White people prob are just less used to how to safely store rice and fear it – “It’s so hard to cook!”, “It’s dangerous”. As with any food it’s not dangerous if you know what to do with it.


Rice is one of the foods that has massively increased in price over the past 10 years.  I remember my feelings of dread as I stood in the supermarket and wishing I could bulk buy one of those sacks but I couldn’t afford it and certainly didn’t have the space, either.


I buy a mixture of rices; these recipes were trialled with long grain because it is cheaper than Basmati, but Basmati would work, too. White or brown, too.

Note: Rice *can* harbour spores of a bacterium called Bacillus cereus. So a little care is needed.

As soon as you know what rice will be left over, spread it out on a baking tray.  This lets the rice cool down quickly which is important for food safety.  As soon as it’s room temperature store the rice in a lidded container – an old takeaway tub, an old jam jar or tupperware.

Eat within a couple of days.  Give it a sniff, taste a grain – what do you think?  Trust your judgement! If you are pregnant or have a suppressed immune system go with greater care

Fried rice is a wonderful, brilliant friend of the hungover at breakfast or a quick supper. If you can afford sesami oil, do it!  The nutty flavour is *delicious*.

The other bonus about fried rice is its fridge clearing capacity; got 1/4 of a broccoli? Chuck it in.  Handful of baby spinach?  Leftover bacon rasher? In. It. Goes. And if you’re having it for supper, of course: put an egg on top.

(Not terrifying) stir fry with leftover rice

Serves 4



60ml sesami oil
1 onion/bunch salad onions/1 leek
2 cloves garlic
400g leftover rice
1 inch grated ginger
2 tablespoons dark soy sauce/Tamari
Handful of leftover green veg: broccoli, peas, green beans, spinach
Optional: 125g bacon/chicken/halloumi/nuts
To serve: 4 eggs


Mixing bowls
Chopping board
Wok/large frying pan
Smaller pan for frying eggs


20 mins prep
10-15 mins cook


Simple steps but you need to pay full attention – no soggy stir fry veg, ta


Finely slice your onion/leek
Crush or mince garlic
Grate ginger
Chop your bacon/chicken/halloumi into small pieces
If your meat is raw, cook it in the wok/frying pan in a little oil until crispy
If using veg, cook lightly – steam for a couple of minutes in a pan or about 1 minute in the microwave


Pour in a third of the sesame oil into the wok/frying pan and turn the heat to medium
Add onions and cook for a few minutes, until you can smell their sweetness
Add garlic and keep stirring so that it doesn’t catch
Turn the heat down and add the rest of the oil, the ginger, veg (if using), meat/cheese/nuts (if using), rice and soy sauce/tamari
If you are confident and juggling two hot pans, start frying your eggs now.  If not, wait!
Stir so that everything is covered with the soy sauce and oil
If you have waited to fry your eggs, take your fried rice off the heat and set aside
Now fry your eggs!
Put a quarter of the fried rice on a plate/in a bowl and top with an egg

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