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:
- Heat olive oil in a stainless steel skillet on medium heat.
- Add onion, and sautee until soft.
- Add salt and pepper, then rice. Sautee until rice and onion are golden brown.
- Remove pan from heat and add shredded cheese, stirring until completely melted. Serve immediately.
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Use this as a side to eggs and bacon, and you’ve got a quick dish that cuts down on leftover tossing.