If you have two cups of cold rice left — 10 kinds of lunch bowls instead of fried rice
I opened the rice cooker in the morning and there were two extra cups of rice from yesterday's cooking. It's too wasteful to throw it away, and if I just eat it as is, the cold rice doesn't spread well. I used to always make fried rice, but fried rice requires quite a bit of oil and you have to chop all the ingredients, so it's more labor-intensive than I thought. Cold rice actually spreads much faster when you add it to the broth or press it down and pour it out. Since the starch is hardened, it doesn't disperse well when added to the broth, and if poured out, the outside gets crispy. Below are ten examples.
I opened the rice cooker in the morning
There were two servings of rice Jeon cooked yesterday left.
It's too wasteful to throw away
So let's eat it as it is.
Cold rice doesn't go well
I used to always make fried rice.
But fried rice needs to use a lot of oil.
Because the materials also have to be prepared in various ways.
My hands are faster than I thought.
Cold rice is actually
The side that goes into the broth or is pressed to be poured
It's much faster.
Because the protein is hard
It doesn't spread well when put in the broth.
If you fry it, the outside gets crispy.
All ten rows below are
It ends with just one pot or one fan.
The front is water logistics
The back ones are things you fold or press to eat.
1. Egg porridge (10 minutes)
[Ingredients]
Cold rice 1 cup, water 400ml, 1 egg
[Seasoning]
sesame oil, salt, seaweed flakes
Pour water over the cold rice and boil it on medium heat.
When the rice grains start to spread
Crack the eggs and stir them in.
It works well if you use cold rice.
If it's made with freshly cooked rice
It turns into a loose thread soon.
2. Kimchi rice soup (10 minutes)
[Ingredients]
Cold rice 1 cup, fresh kimchi ½ cup, water 400ml
[Seasoning]
Korean soup soy sauce A little, scallion
Fried kimchi in oil first, then
Pour water and boil it.
If you just put kimchi in and boil it
Only the sour taste stands out.
The sweetness increases when stir-fried.
3. Nuri-jjang (soak overnight the day before, 10 minutes,
Or 15 minutes)
[Ingredients]
Remaining rice, water
[Ratio]
Nuri: Water = 1 : 3
Press cold rice thinly into the pan.
If you cook it on low heat until crispy, it becomes rice crackers.
The rice cakes I made
Pour three times the amount of water and boil it.
If it boils over, simmer on medium heat for more than 10 minutes.
I thought it would take only 3 minutes, so I turned it off.
You will have to eat it hard.
Pour water the night before yesterday.
If you put it in the refrigerator, it will be 5 minutes in the morning.
4. Rice paste (10 minutes)
[Ingredients]
1 cup of cold rice, 1 egg, a little batter powder
[Companion]
soy
Mix the rice that is cold with eggs and flour.
Spread it thinly in the pan with a spoon.
Because it's cold rice, it doesn't clump together.
The outside is crispy.
If you chop the kimchi finely and mix it
It becomes kimchi rice pancake.
5. Onigiri (5 minutes)
[Ingredients]
Cold rice 1 cup, sesame oil, salt, seaweed flakes
[Inside]
Tuna mayo or stir-fried kimchi
Cold rice needs to be microwaved for 1 minute.
It comes together well
If it clumps in a completely cold state
It breaks when you eat it.
6. Omurice (10 minutes)
[Ingredients]
Cold rice 1 cup, 2 eggs, a little onion and ham
[Seasoning]
ketchup
Fry the rice with ketchup
Fry the eggs separately and cover them.
If you try to cook the egg on top of the rice
It will definitely tear apart.
7. Rice pizza (10 minutes)
[Ingredients]
Cold rice 1 cup, pizza cheese, ketchup
[Topping]
Onions·corn·ham
Press rice on the fan and spread it out.
Spread ketchup, add toppings, and cheese
Cover with the lid and cook on low heat for about 5 minutes.
The cheese melts
The bottom gets pressed and turns into a kind of rice cake.
This is the taste of this menu.
8. Egg rice soup (5 minutes)
[Ingredients]
Cold rice ½ cup, water 300ml, 1 egg, seaweed
[Seasoning]
1 tablespoon of tuna juice, Korean soup soy sauce ½ tablespoon
When the water boils, first adjust the seasoning.
Place the eggs in a zigzag pattern.
Don't stir, wait 10 seconds first.
Just once gently
9. Rice bowl topped with egg stew (10 minutes)
[Ratio]
Egg : water = 1 : 1.5
Make the egg steamed with low heat
Place it whole on cold rice.
The heat and moisture of egg steamed rice
Make the cold rice soft.
10. Freeze it (5 minutes)
If I think there will be cold rice left for more than two days
Freeze it right away.
Once it cools down, pack it flat in the rap.
To the freezer
If you leave it until it is completely cold
It starts to deteriorate during that time and
If you leave it in the refrigerator, the rice gets harder.
It has to be frozen flat
It is evenly heated in the microwave.
Cold rice is not rice
It's easier to think of it as a material.
Put in the broth or press and drizzle
Either one will be fine.
Rice is better frozen than refrigerated.
It's enough to make the kimchi rise when you heat it.
Which one of these do you like the most for lunch today?
What is it?
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