From fridge to fabulous: Ways to transform leftover rice

Did you know that when cooked white rice is cooled for 24 hours and then reheated, it has a lower glycaemic response than freshly cooked white rice? This simply means that what we call “leftovers” can actually be beneficial for both healthy adults and people with type 1 diabetes because it can produce a smaller glucose spike.

So, it is time to grab that sad, snubbed bowl from yesterday’s dinner and give those white grains a fancy makeover.

GOLDEN SHRIMP POPS

Ingredients

2 cups cooked leftover rice

½ cup shrimp, peeled, deveined, and finely chopped

1 small onion, finely chopped

½ tsp chilli flakes

3 tbsp grated cheese (optional)

2 tbsp cornflour

½ cup breadcrumbs

1 egg, beaten

Salt to taste

Method

Heat a tablespoon of oil in a pan. Add the chopped onion and sauté for a while. Add the chopped shrimp, black pepper, chilli flakes, and salt. Cook until the shrimp turn pinkish and avoid overcooking them, as they quickly turn rubbery.

In a mixing bowl, lightly mash the leftover rice until slightly sticky. Add the cooked shrimp mixture, grated cheese, and cornflour. Mix everything thoroughly until well combined and firm enough to hold its shape.

Take small portions of the mixture and shape them into croquettes. Dip each one into beaten egg, then coat evenly with breadcrumbs. For an extra-crispy crust, repeat the egg and breadcrumb coating once more. Shallow-fry the croquettes in batches until golden brown and crispy on all sides, or air-fry them as a healthier alternative.

SEOUL STREET BIBIMBAP

Ingredients

2 cups cooked leftover rice

1 carrot, julienned

½ cucumber, julienned

1 cup spinach

½ cup mushrooms, sliced

2 eggs

2 tbsp sesame oil

2 tsp sesame seeds

Salt and black pepper to taste

150 g minced beef or thinly sliced chicken

For the bibimbap sauce —

1½ tbsp gochujang (Korean chilli paste)

1 tbsp soy sauce

1 tsp honey or sugar

1 tsp vinegar