Snacks with leftover rice. Tasty Salad Recipes You Can Make At Home. Surprise Friends and Family With Our Delicious Recipes! Crunchy and tasty evening snack could be easily prepared using leftover rice.

Toss some garlic, onions, soy sauce and sesame oil in your frying pan, add your leftover rice and whatever veggies you have on hand, and voila - you have a new meal: vegetable fried rice! Add leafy fresh herbs, an egg and flour to bind, then form into patties. Pan-fry or oven bake until golden and piping hot. You can cook Snacks with leftover rice using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Snacks with leftover rice

Prepare 1/2 cup of Sun dried Rice.
Prepare Leaves of Few Curry.
Prepare 2-3 tbsps of Raw peanuts.
You need of For Fried version.
Prepare as required of Enough veg oil to fry (or 1/2 kg rock salt for dry roast).
It's of For Dry roast version.
You need 1/2 kg of Rock Salt / Sedha Namak.
It's of Seasoning for Fried version.
It's as per taste of Chaat masala.
You need as per taste of Black Rock salt or common salt.

Prepare the rice stuffing by mixing long-grain leftover rice with toasted pine nuts, minced dill, some fresh mint, and lemon zest. Soften the grape leaves in water before adding the rice filling, and rolling it. Simmer or bake the dolmades for thirty minutes, and serve the delicious appetizer with tahini sauce. Combine all the ingredients and ¼ cup of water in a deep bowl and mix till the mixture binds well.

Snacks with leftover rice step by step

For the fried version : Take enough veg oil to deep fry the dried rice...put little at a time (because as it gef fried in the hot oil it will increase in volume) in a steel strainer as you see in the picture and fry it in this way it will not be a hassle to collect it after getting fried....fry all the rice in this way....keep it on a kitchen tissue paper to absorb the extra oil..
Then fry the peanuts and curry leaves also by putting in the steel strainer.... Keep it on a kitchen tissue paper to absorb the extra oil and then mix all three together....sprinkle the seasoning as per your preference as mentioned or your own. Serve while still warm with your hot evening tea or coffee..
For the dry roast version: Take half kg of rock salt (Sedha namak not black rock salt / Kala namak / Beetnoon) in a kadai..and heated it for about 5 minutes and add the raw peanuts and dry roast till it is done...adjust the flame accordingly. Then seive it through a strainer / Chakni with big perforation so that the salt gets easily seived....after that dry roast the dried rice and curry leaves....the rice will start crackling like a popcorn...you can do this is two to three batches..
Once done...seive it through a strainer/ Chakni to get rid of the salt. Mix the roasted peanuts, rice and curry leaves and your snacks is ready. This version doesn't require extra salt or seasoning. Serve while it's still warm with hot evening tea or coffee. Bon Appetit!!.

Heat the oil in a deep non-stick pan and deep-fry, a few balls at a time till they turn golden brown in colour from all the sides. Combine leftover rice with vegetables, tuna or mince meat and spices to make kid-friendly patties. It's a great way to stretch your mince meat further as well as cutting down the fat content, and the rice makes everything bind together nicely - no more disintegrating rissoles in the pan (or is that just me?!). When you have leftover rice in your fridge, the side-dish possibilities are seemingly endless. Cranberry rice: Stir cooked rice into heated chicken stock, stir in cranberries, and add salt and other seasonings to taste.