Ingredients

• 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
• 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
• 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
• 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

1. Meal One: Combine the rice and vegetables in a large bowl. Combine with your favorite vinaigrette, season with salt and pepper, and toss well.
2. Yield: 2 servings plus leftovers
3. Prep Time: 10 minutes
4. Ease of preparation: easy
5. 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.
6. Yield: 2 servings plus leftovers
7. Prep Time: 10 minutes
8. Cook Time: 5 minutes
9. Ease of preparation: easy
10. 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.
11. Yield: 2 servings plus leftovers
12. Prep Time: 10 minutes
13. Cook Time: 15 minutes
14. Inactive Prep Time: 1 minute
15. Ease of preparation: easy
16. 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.
17. Yield: 2 servings with no leftovers
18. Prep Time: 10 minutes
19. Cook Time: 8 minutes
20. Ease of preparation: easy