20 Delicious Leftover Rice Recipes Indian Inspired

Got leftover rice sitting in your fridge? Don’t let it go to waste! From crispy fried rice to comforting biryanis, these 20 Indian-inspired recipes will transform those humble grains into quick, flavorful meals your family will love. Whether you’re craving something spicy, savory, or downright cozy, we’ve got a dish for every mood. Ready to turn yesterday’s rice into tonight’s star? Let’s dig in!

Vegetable Fried Rice with Indian Spices

This vibrant fried rice gets a fragrant twist with warm Indian spices, turning a weeknight staple into something special.

Ingredients:

• 3 cups cooked and cooled basmati rice (preferably day-old)
• 2 tbsp vegetable oil, divided
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 cup mixed diced vegetables (carrots, bell peppers, peas)
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp red chili flakes (optional)
• 1 tbsp soy sauce
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add cumin seeds and toast for 30 seconds until fragrant.
2. Add onion and sauté for 2 minutes until translucent. Stir in mixed vegetables and cook for 3–4 minutes until slightly tender.
3. Push veggies to one side, add remaining 1 tbsp oil to the empty space, then add garlic and ginger. Sauté for 30 seconds until aromatic.
4. Add turmeric, garam masala, and chili flakes (if using), stirring to coat the vegetables. Pour in soy sauce and mix well.
5. Add rice, breaking up any clumps. Toss everything together and cook for 3–4 minutes until heated through. Season with salt to taste.
6. Garnish with cilantro and serve hot.

The cumin seeds and garam masala add a toasty depth, while the turmeric gives the rice its sunny hue—no bland takeout impersonations here!

Tip: For extra texture, top with crispy fried shallots or roasted cashews.

Leftover Rice Pulao with Peas and Carrots

Turn last night’s rice into a vibrant, one-pan meal with sweet peas, earthy carrots, and warm spices—ready in under 20 minutes!

Ingredients:

• 2 tbsp ghee or vegetable oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 cup frozen peas
• 1/2 cup diced carrots (1/4-inch pieces)
• 3 cups cooked basmati or jasmine rice (cold)
• 3/4 tsp salt
• 1/4 cup water
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium heat. Add 1 small yellow onion and sauté for 3 minutes until translucent. Stir in 2 garlic cloves and 1 tsp cumin seeds; cook for 30 seconds until fragrant.
2. Add 1/2 tsp turmeric and 1/2 tsp garam masala, stirring to coat the onions. Toss in peas and carrots, cooking for 2 minutes to soften slightly.
3. Crumble in 3 cups cooked rice, breaking up any clumps. Sprinkle with 3/4 tsp salt and drizzle 1/4 cup water over the top. Cover and steam for 3 minutes to warm through.
4. Uncover, fluff with a fork, and garnish with cilantro (if using). Serve hot.

The cumin seeds and garam masala add a toasty depth to this quick-fix pulao, while the cold rice soaks up all the flavors without turning mushy.

Tip: For extra richness, top with a fried egg or a dollop of yogurt.

Spicy Rice and Potato Cutlets

These crispy, golden cutlets pack a punch of heat and comfort—perfect for turning leftover rice and potatoes into something extraordinary.

Ingredients:

• 2 cups cooked rice (cooled)
• 1 cup mashed potatoes (cooled)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp red chili flakes
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup breadcrumbs (plus extra for coating)
• 2 tbsp vegetable oil (for frying)

Instructions:

1. In a large bowl, mix the rice, mashed potatoes, onion, garlic, soy sauce, chili flakes, cumin, salt, and 1/4 cup breadcrumbs until well combined.
2. Shape the mixture into 8 small patties (about 1/2-inch thick) and coat each lightly with extra breadcrumbs.
3. Heat the vegetable oil in a skillet over medium heat. Fry the cutlets in batches for 3–4 minutes per side, until deeply golden and crisp.
4. Transfer to a paper towel-lined plate to drain excess oil.

The magic here? The crispy exterior gives way to a soft, spicy center—ideal for dipping in cool yogurt or chutney.

Tip: For extra crunch, refrigerate the shaped cutlets for 20 minutes before frying.

Rice and Lentil Khichdi

This comforting one-pot khichdi is the ultimate hug in a bowl—creamy lentils, fluffy rice, and warming spices come together for a dish that’s as nourishing as it is simple.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 cup split yellow lentils (moong dal), rinsed
• 1 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili powder (optional)
• 4 cups water or vegetable broth
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp ghee in a large pot over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Stir in the onion and cook for 4–5 minutes until soft. Add 1 tbsp ginger, 2 cloves garlic, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp chili powder (if using). Cook for 1 minute, stirring constantly.
3. Add the rinsed rice and lentils, stirring to coat in the spices. Pour in 4 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Turn off the heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? The lentils melt into the rice, creating a velvety texture that’s subtly spiced and deeply satisfying.

Tip: For extra richness, drizzle with a little more ghee before serving.

Indian Style Rice Upma

This comforting, spiced rice dish is a quick and flavorful way to turn leftover rice into a hearty breakfast or light dinner—no fancy ingredients required!

Ingredients:

• 2 cups cooked basmati rice (preferably day-old)
• 2 tbsp ghee or neutral oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 1 green chili (like jalapeño), minced (seeds removed for less heat)
• 1-inch ginger, grated
• ½ cup frozen peas
• ½ tsp turmeric
• ½ tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions:

1. Heat ghee in a large skillet over medium. Add mustard seeds and cumin seeds; toast 30 seconds until they pop.
2. Add onion, green chili, and ginger; sauté 3 minutes until soft.
3. Stir in peas, turmeric, and salt; cook 1 minute.
4. Add rice, breaking up clumps. Toss to coat in spices and cook 3 minutes until heated through.
5. Off heat, drizzle with lemon juice and sprinkle with cilantro.

The magic here? Toasting whole spices in ghee first—it gives every grain of rice a fragrant, nutty depth. Serve with yogurt for contrast!

Tip: For extra crunch, top with roasted cashews or peanuts.

Masala Rice with Leftover Rice

Transform last night’s plain rice into a fragrant, spiced one-pan wonder with this quick and flavorful masala rice recipe.

Ingredients:

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 green chili, finely chopped (optional)
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp salt
• 1 cup frozen peas and carrots, thawed
• 3 cups cooked leftover rice (cold)
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the diced onion and sauté for 3 minutes until soft. Stir in 2 minced garlic cloves, 1 tsp grated ginger, and green chili (if using), cooking for 1 minute.
3. Sprinkle in 1/2 tsp turmeric, 1 tsp garam masala, and 1/2 tsp salt, stirring to coat the onions. Add the peas and carrots, cooking for 2 minutes.
4. Crumble in the cold rice, breaking up any clumps. Toss gently to combine and heat through for 3–4 minutes.
5. Remove from heat and fold in 2 tbsp cilantro and 1 tbsp lemon juice.

The magic here? Cold rice soaks up the spices without turning mushy, giving you perfectly separate, aromatic grains every time.

Tip: For extra crunch, top with toasted cashews or serve with a dollop of yogurt.

Rice and Vegetable Stuffed Parathas

These hearty stuffed parathas turn leftover rice and veggies into a crispy, spiced flatbread that’s perfect for breakfast or a quick lunch.

Ingredients

• 1 cup cooked basmati rice (cooled)
• 1/2 cup finely grated carrots
• 1/4 cup finely chopped cilantro
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1/2 tsp salt
• 1 tbsp vegetable oil, plus extra for cooking
• 1 cup whole wheat flour, plus extra for dusting
• 1/3 cup water (adjust as needed)

Instructions

1. Make the dough: In a bowl, mix whole wheat flour and water until a soft dough forms. Knead for 2 minutes, cover, and rest for 15 minutes.
2. Prepare filling: Combine cooked rice, carrots, cilantro, cumin powder, garam masala, red chili powder, salt, and 1 tbsp oil in a bowl. Mash lightly to bind.
3. Assemble parathas: Divide dough into 4 balls. Roll one into a 5″ circle, place 2 tbsp filling in the center, gather edges to seal, and flatten gently. Dust with flour and roll into an 8″ circle.
4. Cook: Heat a skillet over medium. Cook each paratha for 2 minutes per side, brushing with oil, until golden brown and crisp.

The crispy layers and fragrant rice filling make these parathas way more exciting than your average flatbread—plus, they’re a genius way to repurpose leftovers!

Tip: For extra crunch, press the rolled paratha lightly with a spatula while cooking.

Leftover Rice Dosa

Got leftover rice? Turn it into crispy, golden dosas—a South Indian-inspired savory pancake that’s perfect for breakfast or a quick snack.

• 2 cups cooked white rice (day-old works best)
• ½ cup rice flour
• ¼ cup yogurt
• 1 tbsp grated ginger
• 1 green chili, finely chopped (optional)
• ½ tsp cumin seeds
• ½ tsp salt
• 2 tbsp vegetable oil (for cooking)
• Water, as needed (about ¼ cup)

1. In a blender, combine the cooked rice, rice flour, yogurt, grated ginger, green chili (if using), cumin seeds, and salt. Blend until smooth, adding water gradually (about ¼ cup) to form a thin, pourable batter.
2. Heat a nonstick skillet over medium heat and lightly grease with ½ tbsp vegetable oil. Pour ¼ cup batter into the center, swirling it outward in a circular motion to form a thin crepe.
3. Drizzle ½ tsp oil around the edges. Cook for 2–3 minutes until the bottom is golden and crisp. Flip and cook for another 1–2 minutes. Repeat with remaining batter, greasing the pan as needed.

These dosas are delightfully crispy with a tangy kick from the yogurt—no fermentation required! Serve warm with chutney or a dollop of butter.

Tip: For extra crunch, press the dosa lightly with a spatula while cooking.

Curd Rice with Tempered Mustard Seeds

This creamy, comforting South Indian staple is like a hug in a bowl—cool yogurt rice gets a punch of flavor from sizzling mustard seeds and curry leaves.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 cups plain whole-milk yogurt
• 1/2 cup milk
• 1 tbsp ghee or neutral oil
• 1 tsp black mustard seeds
• 1 dried red chili, broken in half
• 10 fresh curry leaves
• 1/4 tsp asafoetida (hing)
• 1/2 tsp salt
• 1/4 cup grated carrot (optional, for crunch)

Instructions:

1. Cook the rice with 2 cups water until tender (about 15 minutes). Spread on a tray to cool slightly.
2. In a large bowl, whisk yogurt and milk until smooth. Fold in warm rice, 1/2 tsp salt, and carrot (if using). Set aside.
3. Heat 1 tbsp ghee in a small skillet over medium. Add 1 tsp mustard seeds; cover and let pop (about 30 seconds). Add chili, 10 curry leaves, and 1/4 tsp asafoetida; sizzle for 10 seconds until fragrant.
4. Pour the tempering over the rice mixture and stir gently. Serve chilled or at room temperature.

The magic here is in the contrast—velvety rice against the crackle of mustard seeds and the citrusy aroma of curry leaves. It’s a no-cook sauce hack (the yogurt does all the work)!

Tip: For extra creaminess, replace 1/4 cup milk with heavy cream.

Rice and Chickpea Salad with Lemon Dressing

This vibrant Rice and Chickpea Salad with Lemon Dressing is a refreshing, protein-packed meal that comes together in minutes—perfect for busy weeknights or sunny picnics.

• 1 ½ cups cooked and cooled white rice (or quinoa for variation)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup diced cucumber
• ½ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp honey
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

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

The bright lemon dressing and crunchy cucumber make this salad irresistibly fresh, while the chickpeas add a satisfying heartiness. It’s a dish that tastes even better the next day!

Tip: For extra zing, add a pinch of lemon zest to the dressing or crumble in some feta cheese.

Leftover Rice and Paneer Biryani

Turn last night’s rice into a fragrant, spiced biryani with crispy paneer — it’s the ultimate no-waste comfort dish.

Ingredients

• 2 cups cooked basmati rice (leftover, chilled)
• 1 cup paneer, cubed
• 1 tbsp ghee or vegetable oil
• 1 small yellow onion, thinly sliced
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup plain yogurt
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp ghee in a large skillet over medium. Add paneer and cook for 3–4 minutes, flipping once, until golden. Transfer to a plate.
2. In the same skillet, add 1 tsp cumin seeds and sizzle for 10 seconds. Add onion and cook for 5 minutes until soft.
3. Stir in 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1/2 tsp salt. Cook for 1 minute until fragrant.
4. Lower heat to medium-low. Add rice, breaking up clumps gently. Pour 1/4 cup yogurt over the rice and mix lightly to coat.
5. Fold in paneer, 2 tbsp cilantro, and 1 tbsp lemon juice. Cover and cook for 3 minutes to warm through.

The yogurt keeps the rice tender while the paneer adds a satisfying crispness — a perfect balance of textures in every bite.

Tip: For extra flavor, toast whole spices (like cardamom or cloves) with the cumin seeds, then remove before serving.

Spicy Rice and Egg Bhurji

This vibrant, one-pan dish combines fluffy scrambled eggs with fragrant spiced rice for a quick meal that’s packed with bold flavors.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 4 large eggs, beaten
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Cook the rice according to package instructions; set aside.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
3. Add the onion and bell pepper; sauté for 4–5 minutes until soft. Stir in 3 cloves garlic, 1 tsp turmeric, 1 tsp red chili powder, 1/2 tsp garam masala, and 1/2 tsp salt; cook for 1 minute.
4. Push the veggies to one side, pour the beaten eggs into the skillet, and scramble until just set, about 2 minutes.
5. Fold in the cooked rice and stir-fry for 3–4 minutes until everything is evenly coated and heated through. Garnish with cilantro.

The magic here? The eggs stay creamy while the rice soaks up all those warm spices—no dry bites! Tip: For extra heat, drizzle with sriracha or top with sliced jalapeños.

Rice and Spinach Koftas in Tomato Gravy

These tender, veggie-packed koftas simmered in a rich tomato gravy are a comforting twist on classic meatballs—perfect for a cozy weeknight dinner.

Ingredients

• 1 cup cooked white rice (cooled)
• 2 cups fresh spinach, finely chopped
• 1 small onion, grated (divided)
• 3 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp olive oil (divided)
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp sugar
• 1/2 cup water
• Fresh cilantro, for garnish

Instructions

1. In a bowl, mix rice, spinach, half the grated onion, cornstarch, 1/2 tsp cumin, 1/2 tsp garam masala, and 1/2 tsp salt until combined. Shape into 12 small balls.
2. Heat 1 tbsp olive oil in a nonstick skillet over medium. Cook koftas for 3–4 minutes, turning gently, until golden. Set aside.
3. In the same skillet, heat remaining 1 tbsp oil. Add the rest of the onion and sauté for 2 minutes. Stir in crushed tomatoes, sugar, remaining 1/2 tsp cumin, 1/2 tsp garam masala, and water. Simmer for 5 minutes.
4. Gently add koftas to the gravy, cover, and cook on low for 10 minutes until heated through. Garnish with cilantro.

The magic here? The koftas hold their shape beautifully without eggs, thanks to the sticky rice and cornstarch—making them a fuss-free vegetarian win.

Tip: For extra depth, toast the cumin and garam masala in a dry pan for 30 seconds before adding to the mix.

Leftover Rice and Coconut Ladoo

Transform leftover rice into these sweet, coconutty bites—no one will guess they started as yesterday’s takeout!

Ingredients:

• 2 cups cooked white or jasmine rice (leftover works best)
• 1/2 cup unsweetened shredded coconut, plus 2 tbsp for rolling
• 1/3 cup condensed milk
• 2 tbsp granulated sugar
• 1/2 tsp cardamom powder
• 1 tbsp ghee or unsalted butter

Instructions:

1. In a food processor, pulse the rice until it forms a coarse paste (small grains should still be visible).
2. Heat ghee in a nonstick pan over medium-low. Add the rice paste, 1/2 cup shredded coconut, condensed milk, sugar, and cardamom. Cook for 8–10 minutes, stirring constantly, until the mixture thickens and pulls away from the pan.
3. Let cool slightly, then roll into 1-inch balls. Press each into the reserved 2 tbsp shredded coconut to coat.
4. Chill for 20 minutes to firm up before serving.

The magic here? The rice gives these ladoos a delightfully chewy texture, while the coconut keeps them light. Tip: For extra richness, toast the coconut in a dry pan before mixing it in.

Rice and Mixed Vegetable Pakoras

These golden pakoras are the perfect way to use up leftover rice and veggies—crispy on the outside, tender inside, and packed with warm spices!

Ingredients

• 1 cup cooked white rice (cold or day-old works best)
• 1 cup finely chopped mixed vegetables (carrots, bell peppers, onions)
• 1/2 cup chickpea flour (besan)
• 2 tbsp cornstarch
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp red chili powder (optional)
• 1/4 cup water
• Oil for frying (about 2 cups)

Instructions

1. In a large bowl, mix rice, chopped vegetables, chickpea flour, cornstarch, cumin seeds, turmeric, garam masala, salt, and red chili powder (if using).
2. Add water 1 tbsp at a time, stirring until the mixture holds together when pressed (about 1/4 cup total).
3. Heat oil in a deep skillet to 350°F. Drop heaping tablespoons of the mixture into the oil, flattening slightly. Fry in batches for 3–4 minutes per side until deep golden brown.
4. Drain on paper towels and serve warm with chutney or yogurt.

The rice adds a delightful chewiness to these pakoras, while the chickpea flour gives them that signature crunch—no one will guess they’re a fridge-cleanout hero!

Tip: For extra crispiness, let the shaped pakoras rest for 10 minutes before frying.

Indian Style Rice Pudding with Cardamom

This creamy, fragrant rice pudding is a comforting dessert with warm cardamom and a touch of rosewater—perfect for cozy nights in.

Ingredients:

• 1/2 cup basmati rice, rinsed
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp ground cardamom
• 1 tbsp chopped pistachios
• 1 tsp rosewater (optional)
• Pinch of saffron threads (optional)

Instructions:

1. In a heavy-bottomed pot, combine the rinsed basmati rice and 4 cups whole milk. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 30–35 minutes, stirring frequently, until the rice is tender and the mixture thickens to a porridge-like consistency.
3. Stir in 1/2 cup granulated sugar, 1/4 tsp ground cardamom, and a pinch of saffron (if using). Cook for another 5 minutes until the sugar dissolves.
4. Remove from heat and stir in 1 tsp rosewater (if using). Let cool slightly—the pudding will thicken further as it rests.
5. Serve warm or chilled, garnished with 1 tbsp chopped pistachios.

The floral hint of rosewater and earthy cardamom make this classic dessert feel extra special, while the slow-simmered rice gives it luxuriously creamy texture.

Tip: For a richer version, substitute 1 cup of the milk with heavy cream.

Rice and Chicken Tikka Masala

This creamy, spiced chicken tikka masala served over fluffy rice is a weeknight hero—bold flavors without the fuss!

Ingredients:

• 1 cup basmati rice, rinsed
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (15-oz) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, sauté the onion for 3 minutes until soft. Add the garlic, ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 1 minute until fragrant.
4. Stir in the tomato sauce and simmer for 5 minutes. Return the chicken to the skillet, reduce heat to low, and stir in 1/2 cup heavy cream. Simmer for 8–10 minutes until the chicken is cooked through.
5. Serve over rice, garnished with cilantro.

The magic here? Simmering the chicken in the spiced tomato-cream sauce keeps it juicy while building layers of flavor.

Tip: For extra depth, toast whole spices (like cumin seeds or cardamom pods) in the oil before adding the onion.

Leftover Rice and Fish Curry

Got leftover rice and a craving for something cozy? This quick fish curry transforms pantry staples into a fragrant, satisfying meal in under 30 minutes.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 12 oz white fish fillets (cod, tilapia, etc.), cut into 1-inch chunks
• 2 cups cooked leftover rice
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer for 5 minutes, stirring occasionally.
3. Gently add fish and cook for 4–5 minutes until opaque and flaky.
4. Fold in leftover rice and warm through (2 minutes). Top with cilantro and serve with lime wedges.

The magic here? Leftover rice soaks up the creamy coconut curry like a flavor sponge, while the lime brightens every bite. Tip: For extra veg, toss in a handful of spinach with the fish.

Rice and Lentil Pancakes

These crispy rice and lentil pancakes are a protein-packed twist on classic pancakes—perfect for a savory breakfast or a light dinner.

• 1 cup cooked white rice
• 1 cup cooked lentils (green or brown)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying

1. In a large bowl, mash the cooked rice and lentils together until slightly sticky but still textured.
2. Add the red onion, cilantro, egg, flour, cumin, salt, and black pepper. Mix until fully combined.
3. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening gently into 3-inch rounds.
4. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining batter, adding the remaining 1 tbsp oil as needed.

The lentils add a hearty, earthy flavor while keeping these pancakes tender inside—no one will guess they’re gluten-free (just swap the flour for almond flour if needed)!

Tip: Serve with a dollop of Greek yogurt and hot sauce for extra zing.

Spicy Rice and Vegetable Stir-Fry

This vibrant stir-fry packs a punch with bold spices and crisp-tender veggies—perfect for a quick weeknight meal that doesn’t skimp on flavor.

Ingredients:

• 2 cups cooked jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp sriracha
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. 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 pan. Sauté garlic for 30 seconds until fragrant. Add cooked rice, breaking up clumps, and cook for 2 minutes.
3. Stir in sriracha, soy sauce, brown sugar, and red pepper flakes. Toss to coat evenly. Return veggies to the pan; stir-fry for 1–2 minutes until heated through.
4. Garnish with green onions and sesame seeds before serving.

The magic here? Day-old rice soaks up the spicy-sweet sauce without turning mushy, giving every bite a satisfying chew.

Tip: For extra crunch, toss in a handful of snap peas with the veggies.

Conclusion

With these 20 delicious Indian-inspired leftover rice recipes, you’ll never let a grain go to waste! From quick stir-fries to comforting biryanis, there’s something for every craving. Give them a try, and let us know which one’s your favorite in the comments below. Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy these tasty ideas too. Happy cooking!