18 Creative Leftover Brown Rice Recipes Perfect for Busy Days

Got leftover brown rice sitting in your fridge? Don’t let it go to waste! Whether you’re craving a quick dinner, a cozy comfort meal, or something fresh and seasonal, we’ve got 18 creative ways to transform that humble grain into something delicious. From stir-fries to stuffed peppers, these recipes are perfect for busy days when you need a tasty meal—fast. Let’s turn those leftovers into something amazing!

Vegetable Fried Rice with Soy Sauce

This veggie-packed fried rice is a quick, flavorful weeknight win—toss in whatever veggies you have, and dinner’s ready in 20 minutes!

Ingredients:

• 3 cups cooked and cooled white rice (day-old works best!)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• ½ tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté carrots for 3 minutes until slightly softened, then add peas and white parts of green onions. Cook 1 minute more.
3. Add rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until rice is lightly crispy.
4. Reduce heat to medium. Pour in soy sauce, sesame oil, sugar, and black pepper. Toss everything together for 1 minute until evenly coated.
5. Fold in scrambled eggs and green onion tops. Cook 30 seconds just to warm through.

The magic here? Toasted sesame oil adds nutty depth, while day-old rice gives that perfect chewy-yet-crispy texture.

Tip: For extra crunch, sprinkle with sesame seeds or drizzle with sriracha before serving.

Cheesy Brown Rice Casserole

This cozy casserole turns nutty brown rice into a creamy, cheesy delight—perfect for weeknights when you crave comfort without the fuss.

Ingredients:

• 1 ½ cups uncooked brown rice
• 3 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup whole milk
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. In a saucepan, combine brown rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until tender. Fluff with a fork.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. In a large bowl, mix cooked rice, onion mixture, cheddar cheese, Parmesan cheese, milk, and melted butter until well combined. Transfer to a greased 9×13-inch baking dish.
4. Bake for 20 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

The smoked paprika adds a subtle depth to the gooey cheese, while the brown rice keeps it hearty but not heavy—leftovers reheat like a dream!

Tip: For extra crunch, sprinkle panko breadcrumbs mixed with a little melted butter over the top before baking.

Spicy Kimchi Fried Rice

This fiery, umami-packed fried rice is the ultimate way to use up leftover kimchi—just a few pantry staples transform it into a satisfying meal in minutes.

Ingredients

• 2 cups day-old cooked white rice (preferably short-grain)
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsp vegetable oil, divided
• 2 large eggs
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add the kimchi and stir-fry for 2 minutes until slightly caramelized.
2. Push kimchi to one side, add remaining 1 tbsp vegetable oil, then crack in the eggs. Scramble until just set, about 1 minute.
3. Add the rice, breaking up clumps with a spatula. Stir in gochujang, soy sauce, and kimchi juice. Cook for 3–4 minutes, pressing rice into the pan to crisp slightly.
4. Drizzle with sesame oil, then top with green onions and sesame seeds.

The magic here? The tangy kimchi juice and gochujang create a punchy glaze that clings to every grain—no bland bites!

Tip: For extra crunch, fry a sunny-side-up egg to place on top instead of scrambling.

Brown Rice Stuffed Bell Peppers

These hearty stuffed peppers are packed with nutty brown rice, savory ground turkey, and melty cheese—a wholesome weeknight meal that feels like a hug in every bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey (or lean beef)
• 1 1/2 cups cooked brown rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic; cook for 3 minutes until softened. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes.
3. Stir in cooked brown rice, diced tomatoes, 1 tsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until combined.
4. Spoon the mixture into the peppers, packing gently. Top each with 1/4 cup cheddar cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake 10 more minutes until cheese is bubbly and peppers are tender.

The smoky cumin and melty cheese balance the earthy brown rice perfectly, while the peppers soften just enough to hold their shape without turning mushy.

Tip: For extra flavor, try stirring a spoonful of tomato paste into the filling or swapping cheddar for pepper jack.

Chicken and Brown Rice Soup

This cozy, nutrient-packed soup is like a hug in a bowl—hearty brown rice and tender chicken simmered in a savory broth with just the right touch of herbs.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 lb boneless, skinless chicken thighs
• ¾ cup uncooked brown rice
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook for 1 minute until fragrant.
2. Add chicken thighs, ¾ cup brown rice, 6 cups chicken broth, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
3. Remove chicken, shred with forks, and return to the pot. Discard the bay leaf. Simmer uncovered for 10 minutes to thicken slightly.
4. Stir in 2 tbsp fresh parsley and serve hot.

The nutty brown rice soaks up the broth beautifully, giving this soup a satisfying chew without turning mushy—perfect for meal prep or a lazy Sunday supper.

Tip: For extra depth, toast the brown rice in the pot for 1 minute before adding the broth.

Brown Rice Sushi Rolls

These wholesome sushi rolls swap white rice for nutty brown rice, packing extra fiber and flavor into every bite—perfect for a light lunch or snackable dinner.

Ingredients:

• 1 cup short-grain brown rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 cucumber, julienned
• 1 small avocado, sliced
• 1/2 cup shredded carrots
• 2 tbsp pickled ginger (optional)
• Low-sodium soy sauce, for serving

Instructions:

1. Cook the rice: Combine brown rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until tender. Let sit, covered, for 10 minutes.
2. Season the rice: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Gently fold into the warm rice.
3. Assemble rolls: Lay a nori sheet on a bamboo mat. Spread 3/4 cup rice evenly over the nori, leaving a 1-inch border at the top. Arrange cucumber, avocado, carrots, and pickled ginger (if using) horizontally across the rice.
4. Roll tightly: Lift the edge of the mat closest to you, folding it over the fillings. Press firmly, then roll away from you to seal. Repeat with remaining ingredients.
5. Slice and serve: Use a sharp knife to cut each roll into 8 pieces. Serve with soy sauce for dipping.

The chewy brown rice adds a satisfying heartiness to these rolls, while the fresh veggies keep them crisp and vibrant. Tip: Wet the knife lightly between cuts to prevent sticking!

Brown Rice Pancakes with Maple Syrup

These hearty brown rice pancakes are a wholesome twist on a classic—naturally nutty, slightly chewy, and perfect for soaking up that sweet maple goodness.

Ingredients:

• 1 cup cooked brown rice (cooled)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (any kind)
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown rice, breaking up any clumps.
2. In another bowl, whisk the milk, egg, and melted butter. Pour the wet ingredients into the dry and stir until just combined (a few lumps are okay).
3. Heat a nonstick skillet or griddle over medium heat and lightly coat with butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes until golden.
4. Serve warm with a generous drizzle of maple syrup.

The cooked rice adds a delightful texture—soft yet slightly toothsome—while keeping these pancakes surprisingly light. A drizzle of maple syrup ties it all together with cozy sweetness.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Brown Rice Pudding with Cinnamon

This cozy brown rice pudding is like a hug in a bowl—creamy, lightly sweet, and spiced with warm cinnamon for the ultimate comfort dessert.

Ingredients:

• 1 cup cooked short-grain brown rice
• 2 cups whole milk
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 1 tbsp unsalted butter

Instructions:

1. In a medium saucepan, combine cooked brown rice, whole milk, maple syrup, vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook for 20 minutes, stirring frequently, until the mixture thickens slightly.
3. Whisk 2 tbsp of the hot rice mixture into the beaten egg to temper it, then stir the egg mixture back into the saucepan. Cook for 3 more minutes, stirring constantly, until the pudding coats the back of a spoon.
4. Remove from heat and stir in 1 tbsp butter until melted. Let cool for 5 minutes before serving.

The nutty brown rice adds a wholesome chewiness you won’t get with white rice, while the cinnamon swirls through every creamy bite. Serve warm or chilled—it’s dreamy either way!

Tip: For extra richness, swap 1/2 cup of the milk for canned coconut milk.

Brown Rice and Black Bean Burritos

These hearty burritos are packed with nutty brown rice, smoky black beans, and just the right amount of spice—perfect for a quick weeknight meal that feels wholesome and satisfying.

Ingredients:

• 1 cup cooked brown rice (warm)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas (burrito-size)
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa (for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened.
2. Stir in black beans, cumin, smoked paprika, and salt. Cook for 2 minutes, mashing slightly with a fork to thicken the mixture.
3. Warm tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
4. Divide the brown rice, bean mixture, cheese, and cilantro evenly among the tortillas, placing the fillings just off-center. Fold in the sides, then roll tightly into burritos.
5. Optional: Heat a clean skillet over medium and toast the burritos seam-side down for 2 minutes per side for a crispy exterior.

The smoky cumin and paprika in the beans pair perfectly with the nutty brown rice, while the melted Monterey Jack adds a creamy finish—no sauce required!

Tip: For extra flavor, stir 1 tbsp lime juice into the rice before assembling.

Brown Rice Salad with Lemon Vinaigrette

This bright and nutty salad is a meal-prep hero—packed with fresh herbs, crunchy veggies, and a zesty dressing that keeps every bite lively.

Ingredients:

• 1 ½ cups cooked and cooled brown rice
• 1 cup diced cucumber
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• ¼ cup toasted sliced almonds
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine the brown rice, cucumber, feta cheese, parsley, and almonds.
2. In a small jar, whisk together the olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Pour the dressing over the rice mixture and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The toasted almonds add a buttery crunch that plays perfectly against the tangy feta and lemony dressing—it’s a texture lover’s dream!

Tip: For extra depth, toast the almonds in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant.

Brown Rice and Egg Breakfast Bowl

Start your morning with this hearty, protein-packed bowl that’s as satisfying as it is simple—leftover rice gets a crispy upgrade while the runny yolk ties everything together.

Ingredients:

• 1 cup cooked brown rice (preferably chilled)
• 1 tbsp olive oil
• 2 large eggs
• 1/4 tsp salt, plus a pinch for the eggs
• 1/4 tsp black pepper
• 1/2 avocado, sliced
• 1 tbsp soy sauce or tamari
• 1 tsp sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. Heat olive oil in a nonstick skillet over medium-high. Add brown rice, pressing it into an even layer. Cook undisturbed for 3–4 minutes until crispy on the bottom. Stir, then cook another 2 minutes. Season with 1/4 tsp salt and black pepper.
2. Push rice to one side of the skillet. Crack eggs into the empty space, reduce heat to medium-low, and cover. Cook 2–3 minutes until whites are set but yolks are still runny. Sprinkle eggs with a pinch of salt.
3. Divide rice between bowls, top with fried eggs, avocado slices, and drizzle with soy sauce. Garnish with sesame seeds and green onions.

The magic here? That crispy rice soaks up the yolk and soy sauce for a savory-sweet bite in every spoonful.

Tip: For extra crunch, swap sesame seeds for crushed roasted peanuts.

Brown Rice Risotto with Mushrooms

This cozy, nutty risotto swaps Arborio for wholesome brown rice, delivering a chewy texture and earthy depth that pairs perfectly with sautéed mushrooms.

Ingredients:

• 1 cup short-grain brown rice
• 4 cups low-sodium vegetable broth, kept warm
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 5 minutes until mushrooms release their juices and brown slightly.
3. Stir in brown rice, coating it with the oil and vegetables. If using, pour in white wine and simmer for 1 minute until mostly evaporated.
4. Add 1/2 cup warm broth, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments and stirring often, for 35–40 minutes until rice is tender but still chewy.
5. Remove from heat. Stir in Parmesan and parsley. Season with additional salt to taste.

The slow absorption method gives this risotto a creamy consistency without constant stirring—perfect for a hands-off weeknight dinner.

Tip: For extra richness, finish with a pat of butter and let it melt into the risotto before serving.

Brown Rice and Veggie Stir-Fry

This hearty stir-fry is packed with nutty brown rice and crisp-tender veggies, all tossed in a savory-sweet sauce—perfect for a quick, wholesome weeknight meal.

Ingredients:

• 2 cups cooked brown rice (cooled)
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add red bell pepper, broccoli, and carrot; stir-fry for 4–5 minutes until crisp-tender. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté garlic for 30 seconds until fragrant. Add brown rice and stir-fry for 3 minutes, breaking up clumps.
3. Return veggies to the skillet. Pour in soy sauce, hoisin sauce, sesame oil, and red pepper flakes (if using). Toss everything for 1–2 minutes until evenly coated and heated through.
4. Garnish with green onions and serve immediately.

The hoisin sauce adds a subtle sweetness that balances the savory soy, while the sesame oil gives it a toasty finish. Leftovers? It reheats like a dream!

Tip: For extra protein, toss in scrambled eggs or cubed tofu in step 2.

Brown Rice Taco Skillet

This one-pan wonder packs all the zesty flavors of taco night into a hearty, wholesome skillet—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 1 bell pepper, diced
• 2 cups cooked brown rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef, breaking it apart with a spoon, and cook until browned (5–6 minutes). Drain excess fat.
2. Stir in onion and bell pepper; cook until softened (4–5 minutes).
3. Add cooked brown rice, black beans, diced tomatoes, 1 tbsp taco seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Stir well and simmer for 5 minutes.
4. Sprinkle cheddar cheese over the top, cover, and let melt (2–3 minutes).
5. Garnish with cilantro and serve with lime wedges.

The crispy-edged rice and melty cheese make this skillet irresistibly cozy—plus, it’s a sneaky way to pack in extra veggies!

Tip: For a quick meal prep, double the recipe and stash leftovers in the fridge for up to 3 days.

Brown Rice and Lentil Pilaf

This hearty pilaf is a one-pot wonder, packing protein and fiber into a cozy, flavorful dish that’s perfect for weeknights or meal prep.

Ingredients:

• 1 cup brown rice, rinsed
• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, lentils, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat evenly with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes, or until the rice and lentils are tender and liquid is absorbed.
4. Fluff with a fork, then let sit covered for 5 minutes off the heat. Garnish with parsley if using.

The smoky cumin and paprika give this pilaf a depth of flavor that pairs beautifully with the nutty rice and earthy lentils—no bland grains here!

Tip: For extra texture, toast the rice in the dry pot for 1–2 minutes before adding oil.

Brown Rice and Shrimp Paella

This wholesome twist on paella swaps in nutty brown rice for a heartier texture, while plump shrimp and smoky paprika keep it irresistibly flavorful.

Ingredients:

• 1 ½ cups short-grain brown rice
• 1 lb large shrimp, peeled and deveined
• 3 cups low-sodium chicken broth
• 1 medium yellow onion, diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• 1 lemon, cut into wedges

Instructions:

1. Heat 2 tbsp olive oil in a wide skillet or paella pan over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic, 1 tsp smoked paprika, ½ tsp turmeric, ½ tsp salt, and ¼ tsp black pepper; cook for 1 minute until fragrant.
2. Add brown rice, stirring to coat in spices. Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes (no stirring!).
3. Uncover and arrange shrimp over the rice. Re-cover and cook for 5–7 minutes until shrimp turn pink and rice is tender. Remove from heat and let sit for 5 minutes.
4. Sprinkle with parsley and serve with lemon wedges for squeezing. The crispy bottom layer of rice (the socarrat) is the best part—don’t skip the resting time!

Tip: For extra depth, toast the rice in the dry pan for 2 minutes before adding broth.

Brown Rice and Spinach Frittata

This hearty frittata is a brilliant way to use leftover brown rice, packed with protein and greens for a satisfying meal any time of day.

Ingredients:

• 6 large eggs
• 1 cup cooked brown rice
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together the eggs, salt, black pepper, and garlic powder until smooth.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté red onion for 2–3 minutes until softened.
3. Add spinach and cook just until wilted, about 1 minute. Stir in brown rice to warm through.
4. Pour egg mixture evenly over the rice and veggies. Sprinkle cheddar cheese on top.
5. Transfer skillet to the oven and bake for 18–20 minutes, until the center is set and edges are lightly golden.

The nutty brown rice adds a delightful chewiness to the fluffy eggs, while the melted cheese ties everything together in cozy perfection.

Tip: For extra crispiness, broil the frittata for the last 1–2 minutes—just keep an eye on it!

Brown Rice and Sweet Potato Hash

This hearty hash is a perfect way to use up leftover rice and sweet potatoes—packed with smoky, savory flavors and ready in under 30 minutes!

Ingredients:

• 2 cups cooked brown rice (day-old works best)
• 1 large sweet potato, diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potato and cook, stirring occasionally, for 10 minutes until tender and lightly browned.
2. Push the sweet potato to one side of the skillet. Add the remaining 1 tbsp olive oil and the onion. Sauté for 3 minutes until translucent.
3. Stir in the brown rice, smoked paprika, garlic powder, salt, and black pepper. Cook for 5 minutes, pressing down with a spatula to crisp the rice slightly.
4. Remove from heat and garnish with fresh parsley if using.

The trick here? Letting the rice sit undisturbed for a minute or two to develop those crave-worthy crispy bits. Serve with a fried egg on top for extra protein!

Tip: For faster prep, microwave the diced sweet potato for 2 minutes before adding to the skillet.

Conclusion

With these 18 creative leftover brown rice recipes, busy days just got easier—and tastier! Whether you’re craving a quick stir-fry, a comforting casserole, or a fresh grain bowl, there’s something here for everyone. Give these ideas a try, then let us know which one’s your favorite in the comments! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!