Venture beyond the usual breakfast routine with these 20 flavorful rice recipes! Whether you crave savory comfort or sweet morning treats, this roundup transforms humble grains into creative, satisfying dishes. From quick skillet meals to cozy bowls, discover exciting ways to start your day. Get ready to be inspired—your new favorite breakfast awaits in the list below!
Savory Garlic Butter Breakfast Rice
Venture beyond cereal with this savory breakfast rice that transforms leftover grains into a garlicky, buttery delight. It’s quick, satisfying, and perfect for a lazy weekend morning or a hearty brunch. You’ll love how the simple ingredients come together for maximum flavor.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups cooked white rice, preferably day-old for better texture
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 2 large eggs
– 1 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp olive oil, or any neutral oil
– ¼ tsp black pepper, adjust to taste
– 2 tbsp chopped fresh parsley, optional for garnish
Instructions
1. Heat a large skillet or non-stick pan over medium heat for 1 minute.
2. Add 1 tablespoon olive oil to the pan and swirl to coat evenly.
3. Crack 2 large eggs into the pan and cook for 2–3 minutes until the whites are fully set and the yolks are still runny. Tip: For easier flipping, use a spatula to gently loosen the edges.
4. Remove the eggs from the pan and set them aside on a plate.
5. In the same pan, add 2 tablespoons unsalted butter and melt it over medium heat, about 30 seconds.
6. Add 3 cloves minced garlic to the melted butter and sauté for 1 minute until fragrant but not browned. Tip: Stir constantly to prevent burning and ensure even cooking.
7. Add 2 cups cooked white rice to the pan, breaking up any clumps with a spatula.
8. Stir the rice continuously for 3–4 minutes until it’s heated through and slightly crispy on the edges.
9. Pour 1 tablespoon soy sauce over the rice and sprinkle with ¼ teaspoon black pepper, mixing well to combine.
10. Return the cooked eggs to the pan, placing them on top of the rice, and cook for an additional 1 minute to warm through. Tip: For a creamier texture, gently break the yolks and stir them into the rice before serving.
11. Remove the pan from heat and garnish with 2 tablespoons chopped fresh parsley if desired.
Hearty and aromatic, this dish offers a satisfying chew from the rice with rich, buttery notes from the garlic infusion. Serve it immediately with the eggs sunny-side up for a visually appealing plate, or mix everything together for a more integrated flavor. It pairs wonderfully with a side of avocado or a dash of hot sauce for an extra kick.
Spicy Kimchi Fried Rice with Egg
Let’s make a quick, fiery dinner that transforms leftover rice into a satisfying meal. Spicy kimchi fried rice with a runny egg on top is a flavor-packed staple you can whip up in minutes. It’s perfect for a busy weeknight when you crave something bold and comforting.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 2 tbsp vegetable oil (or any neutral oil)
- 2 large eggs
- 1 cup chopped kimchi, with 2 tbsp of its juice
- 2 cups cooked white rice, preferably day-old and chilled
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 green onion, thinly sliced
- 1 tsp gochujang (Korean chili paste, adjust for more heat)
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Crack the eggs into the hot oil and fry until the whites are set but the yolks are still runny, about 2–3 minutes. Tip: For crispier edges, let the eggs sit undisturbed for the first minute.
- Transfer the fried eggs to a plate and set aside.
- Add the remaining 1 tbsp vegetable oil to the same skillet over medium-high heat.
- Add the chopped kimchi and its juice to the skillet. Cook, stirring occasionally, until the kimchi is slightly softened and fragrant, about 2 minutes.
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir to combine with the kimchi.
- Add the soy sauce, sesame oil, and gochujang to the rice mixture. Stir constantly for 2–3 minutes until everything is evenly coated and the rice is heated through. Tip: Use day-old rice for the best texture—it fries up without becoming mushy.
- Remove the skillet from the heat and stir in half of the sliced green onion.
- Divide the fried rice between two bowls and top each with a fried egg.
- Garnish with the remaining green onion. Tip: For extra flavor, drizzle a little more sesame oil over the top just before serving.
Perfectly chewy rice gets a tangy kick from the fermented kimchi, balanced by the rich, runny egg yolk. The gochujang adds a deep, spicy warmth that lingers pleasantly. Try serving it with a side of quick-pickled cucumbers or extra kimchi for a complete, vibrant meal.
Coconut Milk Sticky Rice with Mango
This tropical dessert combines sweet mango with creamy coconut rice for a refreshing finish. Traditional Thai street food becomes an easy home treat with just a few ingredients. Perfect for summer gatherings or a light sweet craving.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup glutinous rice (also called sticky rice, rinsed until water runs clear)
– 1 13.5-oz can coconut milk (full-fat for best creaminess)
– ½ cup granulated sugar (adjust to desired sweetness)
– ¼ tsp salt (enhances flavors)
– 2 ripe mangoes (peeled and sliced, choose Ataulfo or Tommy Atkins varieties)
– 1 tbsp toasted sesame seeds (optional for garnish)
Instructions
1. Soak the rinsed glutinous rice in cold water for at least 4 hours or overnight to soften grains.
2. Drain the soaked rice thoroughly using a fine-mesh strainer.
3. Steam the rice in a bamboo steamer or steamer basket lined with cheesecloth over boiling water for 25 minutes, covering tightly.
4. While rice steams, combine coconut milk, sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves completely—about 3 minutes. Tip: Do not boil to prevent curdling.
5. Remove saucepan from heat and let coconut mixture cool slightly to room temperature.
6. Transfer steamed rice to a large bowl and pour the warm coconut mixture over it, folding gently to coat evenly. Tip: Let rice absorb liquid for 10 minutes for maximum flavor.
7. Peel and slice mangoes into thin pieces, arranging them on serving plates.
8. Spoon coconut rice alongside mango slices, dividing evenly among plates.
9. Garnish with toasted sesame seeds if desired for a nutty crunch. Tip: Toast seeds in a dry pan over low heat for 2 minutes until golden.
You’ll love the chewy texture of the rice paired with juicy, sweet mango. Serve it warm or chilled for a versatile dessert that impresses guests. Try drizzling with extra coconut milk or adding a sprinkle of shredded coconut for extra flair.
Vegetable Stir-Fry Breakfast Rice
Veggie-packed mornings start here with this savory stir-fry rice. It transforms leftover rice into a hearty breakfast in minutes, loaded with colorful vegetables and protein. Skip the boring cereal and fuel your day right.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 2 large eggs, beaten
– 1 cup diced bell peppers (any color mix)
– 1 cup chopped broccoli florets
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 2 cups cooked white rice, day-old preferred
– 2 tbsp soy sauce (low-sodium if desired)
– 1 tsp sesame oil
– 1/4 tsp black pepper
– 1/4 cup chopped green onions for garnish
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Pour beaten eggs into the skillet and scramble for 1-2 minutes until fully set, then transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet.
4. Add diced onion and cook for 2 minutes until translucent.
5. Add bell peppers and broccoli, stir-frying for 4-5 minutes until crisp-tender.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add cooked rice, breaking up any clumps with a spatula.
8. Cook rice mixture for 3-4 minutes, stirring frequently until heated through and slightly crispy.
9. Return scrambled eggs to the skillet.
10. Pour soy sauce and sesame oil over the mixture.
11. Sprinkle black pepper evenly across the skillet.
12. Toss everything together for 1-2 minutes until well combined and heated.
13. Remove from heat and garnish with chopped green onions.
Serve immediately while hot. The rice gets a satisfying crispness from stir-frying, while the vegetables retain a pleasant crunch. Top with a fried egg for extra richness or wrap in tortillas for breakfast burritos.
Cheesy Bacon and Egg Breakfast Rice
Hangry mornings call for hearty solutions. This cheesy bacon and egg breakfast rice transforms leftover grains into a savory, protein-packed skillet meal. It’s a one-pan wonder ready in minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (or use pre-cooked to save time)
– 1 tbsp unsalted butter (or any neutral oil)
– 4 large eggs
– 3 cups cooked white rice, cold (day-old works best for texture)
– 1 cup shredded sharp cheddar cheese
– 2 green onions, thinly sliced
– 1/4 tsp black pepper
– 1/4 tsp kosher salt (adjust based on bacon saltiness)
Instructions
1. Place chopped bacon in a large, cold skillet.
2. Turn heat to medium and cook bacon for 8-10 minutes, stirring occasionally, until crispy and fat renders.
3. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving 1 tbsp of fat in the skillet.
4. Add butter to the bacon fat in the skillet and let it melt.
5. Crack eggs directly into the skillet and cook for 2-3 minutes until whites are set but yolks are still runny.
6. Tip: For over-easy eggs, carefully flip them after 2 minutes and cook for 30 seconds more.
7. Transfer cooked eggs to a clean plate and set aside.
8. Increase skillet heat to medium-high and add the cold rice.
9. Cook rice for 4-5 minutes, stirring only every 60 seconds to allow it to crisp slightly.
10. Tip: Press rice down with your spatula to maximize surface contact for better browning.
11. Sprinkle shredded cheddar cheese evenly over the hot rice.
12. Cover the skillet with a lid and turn off the heat, letting residual warmth melt the cheese for 1-2 minutes.
13. Uncover and stir the cheesy rice to combine.
14. Fold in the reserved crispy bacon and season with black pepper and salt.
15. Tip: Taste before adding salt, as the bacon and cheese already contribute saltiness.
16. Divide the cheesy bacon rice among four plates.
17. Top each portion with one of the cooked eggs.
18. Garnish with sliced green onions.
Oozy egg yolk mingles with the sharp cheese and smoky bacon for a rich, savory bite. The rice offers a satisfying chew with occasional crispy edges. Serve it straight from the skillet with hot sauce or wrap it in a warm tortilla for a breakfast burrito.
Sweet Cinnamon Raisin Rice Pudding
Dive into this comforting dessert that transforms simple rice into a creamy, spiced treat. Sweet raisins and warm cinnamon create a nostalgic flavor perfect for chilly evenings. It’s an easy, one-pot wonder that requires minimal effort for maximum reward.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup long-grain white rice, rinsed
– 4 cups whole milk
– 1/2 cup granulated sugar, adjust to taste
– 1/2 cup raisins
– 2 teaspoons ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
Instructions
1. Combine rinsed rice, milk, sugar, raisins, cinnamon, and salt in a large saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. Reduce heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. Tip: For a creamier texture, stir more frequently during the last 10 minutes.
5. Remove from heat and stir in butter and vanilla extract until fully melted and incorporated.
6. Tip: Let the pudding rest for 5 minutes off the heat to thicken slightly before serving.
7. Serve warm or chilled, garnished with an extra sprinkle of cinnamon if desired.
8. Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk to restore creaminess.
Here’s why this pudding stands out: The rice absorbs the cinnamon-infused milk, becoming tender without turning mushy. Each spoonful offers a creamy base punctuated by plump, sweet raisins. For a festive twist, top it with a dollop of whipped cream or a drizzle of caramel sauce before serving.
Teriyaki Chicken Breakfast Rice Bowl
Forget boring breakfasts—this savory bowl transforms leftover rice into a satisfying morning meal. Flavorful teriyaki chicken tops fluffy scrambled eggs and rice for a protein-packed start. It’s quick to assemble and endlessly customizable.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts)
– 2 tbsp vegetable oil, divided (or any neutral oil)
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey (or maple syrup)
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 4 large eggs
– 2 cups cooked white rice, day-old preferred
– 2 green onions, thinly sliced
– 1 tsp sesame seeds, for garnish
Instructions
1. Whisk soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl to make the teriyaki sauce. Set aside.
2. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken pieces to the skillet in a single layer. Cook undisturbed for 4 minutes to develop a golden sear.
4. Flip chicken and cook for another 3 minutes until cooked through (internal temperature 165°F).
5. Pour the teriyaki sauce over the chicken. Reduce heat to medium and simmer for 2 minutes until sauce thickens slightly. Remove skillet from heat.
6. In a separate bowl, beat eggs with a pinch of salt until uniform.
7. Heat remaining 1 tbsp oil in a second skillet over medium heat. Add beaten eggs and scramble gently for 2–3 minutes until just set but still moist.
8. Divide warm rice between two bowls. Top each with scrambled eggs and teriyaki chicken.
9. Garnish with green onions and sesame seeds. Serve immediately.
All components come together for a balanced bite—tender chicken glazed in sweet-salty sauce, creamy eggs, and chewy rice. Add a drizzle of sriracha for heat or extra veggies like sautéed spinach. It’s hearty enough to power through any morning.
Mexican-Style Breakfast Rice with Chorizo
Holiday mornings call for something hearty and flavorful. This Mexican-style breakfast rice with chorizo delivers bold flavors and satisfying texture. It’s a one-pan wonder that transforms simple ingredients into a memorable meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 8 oz Mexican chorizo, casings removed (or ground pork seasoned with paprika and cumin)
– 1 cup long-grain white rice, rinsed
– 1 small white onion, finely diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and minced (adjust for heat preference)
– 1 ½ cups chicken broth
– 2 tbsp vegetable oil (or any neutral oil)
– ½ tsp ground cumin
– ¼ cup chopped fresh cilantro
– 4 large eggs
– Salt to taste
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chorizo, breaking it up with a spatula, and cook for 5 minutes until browned and crumbly.
3. Transfer cooked chorizo to a plate, leaving about 1 tbsp of fat in the skillet.
4. Add diced onion to the skillet and cook for 3 minutes until softened.
5. Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
6. Add rinsed rice to the skillet, toasting it for 2 minutes while stirring constantly.
7. Pour in chicken broth and sprinkle ground cumin, stirring to combine.
8. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
9. While rice cooks, crack eggs into a separate non-stick pan over medium heat and fry until whites are set but yolks are runny, about 3 minutes.
10. Once rice is tender and liquid is absorbed, fluff it with a fork and fold in cooked chorizo and chopped cilantro.
11. Season with salt to taste, mixing gently to distribute flavors.
12. Divide rice mixture among four plates and top each with a fried egg.
Chorizo infuses the rice with smoky, spicy notes that balance the fluffy grains. The runny egg yolk creates a rich sauce when broken over the dish. For a fresh twist, serve with avocado slices or a squeeze of lime to brighten the flavors.
Mediterranean Herb Rice with Feta
Ready for a simple yet flavorful side? This Mediterranean Herb Rice with Feta combines fluffy rice with fresh herbs and tangy cheese. It’s perfect for busy weeknights or as a vibrant addition to any meal.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed
– 2 cups water
– 2 tbsp olive oil, or any neutral oil
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tbsp lemon juice, adjust to taste
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
2. Add 1 cup rinsed long-grain white rice to the saucepan and stir constantly for 2 minutes until lightly toasted.
3. Pour in 2 cups water and add 1/2 tsp salt and 1/4 tsp black pepper, then bring to a boil.
4. Reduce heat to low, cover the saucepan, and simmer for 18 minutes until all water is absorbed.
5. Remove the saucepan from heat and let it sit covered for 5 minutes to steam the rice.
6. Fluff the rice with a fork to separate the grains.
7. Stir in 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice until evenly combined.
8. Taste and adjust seasoning if needed, but avoid overmixing to keep the feta intact.
9. Serve immediately while warm.
Keep this rice fluffy and aromatic with the herbs added at the end to preserve their freshness. The feta melts slightly into the warm grains, creating a creamy texture with bright, tangy notes. Try it alongside grilled chicken or stuffed into bell peppers for a creative twist.
Pineapple Fried Rice with Ham
Holiday leftovers or a quick weeknight dinner, this pineapple fried rice with ham delivers sweet, savory, and satisfying flavors in one pan. It’s a versatile dish that transforms leftover rice into something special, with pops of juicy pineapple and salty ham in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 3 cups cooked white rice, chilled (day-old works best for texture)
– 1 cup diced ham (about 8 oz, or substitute cooked chicken)
– 1 cup fresh pineapple chunks (canned works, drained)
– 2 large eggs, beaten
– 1/2 cup frozen peas and carrots mix, thawed
– 3 tbsp vegetable oil (or any neutral oil)
– 3 tbsp soy sauce (adjust for saltiness)
– 2 cloves garlic, minced
– 1/2 tsp white pepper (black pepper is fine)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the beaten eggs to the skillet and scramble them for 30-45 seconds until just set but still slightly runny, then transfer to a plate. Tip: Undercooking the eggs slightly keeps them tender when added back later.
3. Add the remaining 2 tablespoons of oil to the same skillet and heat for 30 seconds.
4. Add the minced garlic and stir-fry for 15-20 seconds until fragrant but not browned.
5. Add the diced ham and stir-fry for 1-2 minutes until lightly browned and heated through.
6. Add the thawed peas and carrots mix and pineapple chunks, stir-frying for 1 minute to warm them. Tip: Using thawed frozen vegetables prevents excess moisture in the rice.
7. Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 2-3 minutes until the rice is hot and grains are separated.
8. Pour the soy sauce evenly over the rice and sprinkle with white pepper, then stir-fry for 1 minute to combine.
9. Return the scrambled eggs to the skillet, breaking them into small pieces, and stir-fry for 30 seconds to incorporate. Tip: Add the eggs last to maintain their texture without overcooking.
10. Remove the skillet from heat and garnish with sliced green onions.
Oozing with savory soy sauce and sweet pineapple, this fried rice has a perfect balance of chewy rice, tender ham, and juicy fruit. Serve it in hollowed-out pineapple halves for a festive presentation, or top with a fried egg for extra richness. The contrast of salty and sweet makes it a crowd-pleaser that’s easy to customize with extra veggies or a dash of chili flakes.
Turmeric Ginger Breakfast Rice
Forget complicated morning meals. This turmeric ginger breakfast rice delivers warm, anti-inflammatory flavors in minutes. It’s a savory, satisfying start that fuels your day without fuss.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup jasmine rice, rinsed until water runs clear
– 1 ½ cups water
– 1 tbsp coconut oil, or any neutral oil
– 1 tbsp fresh ginger, grated
– 1 tsp ground turmeric
– ½ tsp salt
– ¼ tsp black pepper, freshly ground
– 2 eggs, large
– ¼ cup green onions, thinly sliced
– 1 tbsp soy sauce, or tamari for gluten-free
Instructions
1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 ½ cups water in a medium saucepan over high heat.
3. Bring the mixture to a boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the rice for 15 minutes without lifting the lid to ensure even cooking.
5. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
6. While the rice steams, heat 1 tbsp coconut oil in a large non-stick skillet over medium heat.
7. Add 1 tbsp grated ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant.
8. Stir in 1 tsp ground turmeric, ½ tsp salt, and ¼ tsp black pepper into the ginger and cook for 30 seconds to bloom the spices.
9. Fluff the steamed rice with a fork and add it to the skillet, tossing to coat evenly with the spice mixture.
10. Push the rice to the sides of the skillet, creating a well in the center.
11. Crack 2 eggs into the well and cook for 2-3 minutes until the whites are set but the yolks are still runny.
12. Gently fold the eggs into the rice, breaking the yolks to create a creamy texture.
13. Remove the skillet from the heat and stir in ¼ cup sliced green onions and 1 tbsp soy sauce.
14. Divide the rice between two bowls and serve immediately.
You’ll love the creamy texture from the runny egg yolks mixed with the fluffy, fragrant rice. Its bold, earthy flavor from turmeric and spicy ginger makes it a standout savory breakfast. Try topping it with sliced avocado or a sprinkle of sesame seeds for extra richness.
Shrimp and Avocado Breakfast Rice
You’ve probably stared at leftover rice wondering what to do with it. This shrimp and avocado breakfast rice transforms yesterday’s grains into a protein-packed morning meal that comes together in minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 8 oz raw shrimp, peeled and deveined
– 2 cups cooked white rice, cold
– 2 large eggs, beaten
– 1 ripe avocado, diced
– 1 tbsp soy sauce (adjust to taste)
– 1 tsp sesame oil
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
3. Transfer cooked shrimp to a plate and set aside.
4. Add cold rice to the same skillet, breaking up any clumps with a spatula.
5. Cook rice for 3-4 minutes, stirring occasionally, until heated through and slightly crispy.
6. Push rice to one side of the skillet and pour beaten eggs into the empty space.
7. Let eggs set for 30 seconds before scrambling them with a spatula until fully cooked.
8. Mix scrambled eggs into the rice until evenly distributed.
9. Return cooked shrimp to the skillet and add soy sauce and sesame oil.
10. Stir everything together and cook for 1 more minute to combine flavors.
11. Remove skillet from heat and gently fold in diced avocado.
12. Season with salt and black pepper to taste and garnish with sliced green onions.
Unbelievably satisfying, this dish offers creamy avocado chunks against crispy rice grains and tender shrimp. The sesame oil adds a nutty depth that complements the soy sauce perfectly. Try serving it in bowls with an extra drizzle of sriracha or alongside fresh fruit for a complete breakfast.
Maple Syrup Glazed Rice Pancakes
Let’s make breakfast special with these maple syrup glazed rice pancakes. They’re crispy outside, tender inside, and perfect for a cozy morning. This recipe turns leftover rice into something delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups cooked white rice, chilled (day-old works best for texture)
– 2 large eggs
– 1/4 cup all-purpose flour
– 1/4 cup milk, or any dairy-free alternative
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup maple syrup, plus extra for glazing
– 2 tbsp unsalted butter, or vegetable oil for frying
– 1/2 tsp vanilla extract, optional for extra flavor
Instructions
1. In a large bowl, combine chilled rice, eggs, flour, milk, baking powder, salt, and vanilla extract if using.
2. Mix gently until ingredients are just combined; overmixing can make pancakes tough.
3. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tbsp butter, swirling to coat.
4. Scoop 1/4 cup of batter per pancake onto the skillet, flattening slightly with a spoon.
5. Cook for 3-4 minutes until edges are set and bottoms are golden brown.
6. Flip pancakes carefully using a spatula and cook for another 3-4 minutes until cooked through.
7. Tip: Press down gently after flipping to ensure even cooking and crispiness.
8. Transfer cooked pancakes to a plate and repeat with remaining batter, adding more butter as needed.
9. In a small saucepan, warm 1/4 cup maple syrup over low heat for 1-2 minutes until slightly thickened.
10. Brush warm syrup over pancakes just before serving for a glossy finish.
11. Tip: For extra crunch, sprinkle with toasted nuts or coconut after glazing.
12. Serve immediately while hot. Tip: Keep pancakes warm in a 200°F oven if making in batches.
Ready to enjoy? These pancakes have a delightful chew from the rice and a sweet, caramelized glaze. Serve them stacked high with fresh berries or a dollop of yogurt for a balanced breakfast treat.
Breakfast Rice Casserole with Sausage
Gather around the table for a hearty, savory breakfast that’s perfect for feeding a crowd or prepping ahead. This breakfast rice casserole with sausage combines fluffy rice, savory sausage, and melty cheese into one comforting dish. It’s a simple, make-ahead meal that delivers big flavor with minimal morning effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb breakfast sausage, casings removed (or use ground pork seasoned with sage and pepper)
– 1 cup long-grain white rice, rinsed (for fluffier results)
– 2 cups chicken broth (low-sodium recommended to control salt)
– 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
– 1/2 cup diced onion (yellow or white onion works well)
– 2 tbsp unsalted butter (or olive oil for a lighter option)
– 1/2 tsp garlic powder (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp salt (add after cooking if needed)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or oil.
2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles with a spatula, for 5-7 minutes until browned and no longer pink.
3. Remove the cooked sausage from the skillet with a slotted spoon, leaving about 1 tbsp of fat in the pan for flavor; drain excess fat if desired.
4. Add the diced onion to the same skillet and sauté in the remaining fat over medium heat for 3-4 minutes until softened and translucent.
5. Stir in the rinsed long-grain white rice and cook for 1 minute to lightly toast it, which helps prevent mushiness.
6. Pour in the chicken broth, garlic powder, and black pepper, then bring the mixture to a boil over high heat.
7. Reduce the heat to low, cover the skillet with a lid, and simmer the rice for 15 minutes until the liquid is absorbed and the rice is tender.
8. Turn off the heat and fluff the rice with a fork, then gently fold in the cooked sausage and shredded cheddar cheese until evenly combined.
9. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
10. Dot the top with unsalted butter pieces for added richness and a golden crust.
11. Bake uncovered in the preheated oven at 375°F for 20-25 minutes until the top is lightly browned and bubbly around the edges.
12. Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set slightly.
Ultimately, this casserole emerges from the oven with a golden, slightly crisp top that gives way to a creamy, savory interior packed with sausage and cheese. The rice stays fluffy without becoming soggy, making each bite satisfyingly hearty. Serve it warm with a side of scrambled eggs or fresh fruit for a balanced breakfast, or enjoy leftovers reheated for a quick weekday meal.
Thai Basil Fried Rice with Tofu
Grab your wok—this Thai basil fried rice with tofu is a 20-minute flavor bomb that’ll make takeout obsolete. It’s spicy, savory, and packed with fresh herbs, perfect for a quick weeknight dinner. Customize the heat level to suit your taste.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 14 oz extra-firm tofu, pressed and cubed (press for 15 minutes to remove excess water)
– 3 tbsp vegetable oil, divided (or any neutral oil)
– 4 cups cooked jasmine rice, chilled (day-old rice works best)
– 3 cloves garlic, minced
– 1 Thai chili, finely chopped (adjust quantity for heat)
– 1 red bell pepper, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp oyster sauce (or vegetarian alternative)
– 1 tsp sugar
– 1 cup fresh Thai basil leaves
– Lime wedges for serving
Instructions
1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add tofu cubes in a single layer and cook undisturbed for 3 minutes until golden brown on one side.
3. Flip tofu and cook for another 3 minutes until all sides are crispy, then transfer to a plate.
4. Add remaining 2 tbsp oil to the wok and heat for 30 seconds.
5. Add minced garlic and chopped Thai chili, stirring constantly for 30 seconds until fragrant.
6. Add sliced red bell pepper and stir-fry for 2 minutes until slightly softened.
7. Tip: Break up chilled rice with your hands before adding to prevent clumping.
8. Add rice to the wok, spreading it evenly, and cook without stirring for 1 minute to lightly crisp the bottom.
9. Stir rice vigorously for 2 minutes to coat with oil and mix with aromatics.
10. Add soy sauce, oyster sauce, and sugar, stirring continuously for 1 minute to distribute evenly.
11. Return tofu to the wok and toss with rice for 1 minute to reheat.
12. Tip: Add basil just before serving to retain its vibrant color and aroma.
13. Remove wok from heat and stir in Thai basil leaves until just wilted, about 30 seconds.
14. Tip: Taste and adjust seasoning with an extra splash of soy sauce if needed.
15. Serve immediately with lime wedges on the side.
Perfectly balanced between crispy tofu and fluffy rice, this dish delivers a punch of garlic and chili that mellows with sweet basil. Plate it with a fried egg on top for extra richness, or pack leftovers cold for a vibrant lunch—the flavors deepen overnight.
Blueberry Almond Rice Porridge
Grab a bowl of comfort with this creamy, nutty porridge that’s perfect for chilly mornings or a cozy dessert. Blueberry Almond Rice Porridge combines simple pantry staples into a warming, satisfying dish. It’s naturally sweetened and packed with texture.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup short-grain white rice (rinsed well to remove excess starch)
– 4 cups water (or use milk for extra creaminess)
– 1/2 cup raw almonds (chopped, or substitute sliced almonds)
– 1 cup fresh or frozen blueberries (thawed if frozen)
– 2 tbsp maple syrup (adjust to taste, or use honey)
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Rinse 1 cup short-grain white rice under cold water until the water runs clear to prevent gumminess.
2. Combine the rinsed rice and 4 cups water in a medium saucepan over high heat.
3. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
4. Simmer the rice for 15 minutes, stirring occasionally to avoid sticking.
5. Toast 1/2 cup raw almonds in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned, then set aside.
6. After 15 minutes, stir in 1 cup blueberries, 2 tbsp maple syrup, 1/2 tsp vanilla extract, and 1/4 tsp salt into the rice.
7. Continue cooking the porridge uncovered over low heat for 5 more minutes until the blueberries soften and release their juices.
8. Remove the saucepan from the heat and let the porridge sit for 5 minutes to thicken slightly.
9. Stir in the toasted almonds just before serving to maintain their crunch.
Warm and velvety, this porridge has a subtle sweetness from the maple syrup and bursts of tartness from the blueberries. The toasted almonds add a satisfying crunch that contrasts with the creamy rice. For a creative twist, top it with a dollop of Greek yogurt or a drizzle of almond butter for extra richness.
Breakfast Rice Pudding with Cardamom
Nostalgic yet modern, this breakfast rice pudding transforms leftover rice into a creamy, aromatic morning treat. Cardamom adds a warm, fragrant note that pairs perfectly with cozy winter mornings. It’s a simple, satisfying dish that feels special without extra effort.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
- 2 cups cooked white rice (preferably day-old, or any short-grain rice)
- 2 cups whole milk (or any dairy-free alternative like almond milk)
- 1/2 cup granulated sugar (adjust to taste, or use honey)
- 1/4 tsp ground cardamom (freshly ground for best flavor, or increase to 1/2 tsp for more intensity)
- 1/4 tsp salt (fine sea salt, or omit if using salted butter)
- 1 large egg, beaten (at room temperature for smoother mixing)
- 1/2 tsp vanilla extract (pure, or substitute with almond extract)
- 2 tbsp unsalted butter (or any neutral oil like coconut oil)
Instructions
- Combine the cooked rice, milk, sugar, cardamom, and salt in a medium saucepan over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking, about 5 minutes.
- Reduce the heat to low and cook uncovered, stirring every 2-3 minutes, until the mixture thickens slightly, about 10 minutes. Tip: Use a wooden spoon to scrape the bottom of the pan and avoid scorching.
- Slowly pour the beaten egg into the saucepan while stirring constantly to prevent curdling.
- Continue cooking on low heat, stirring continuously, for 2 minutes until the pudding coats the back of a spoon.
- Remove the saucepan from the heat and stir in the vanilla extract and butter until fully melted and incorporated. Tip: Let the butter melt off-heat to maintain a creamy texture without separating.
- Transfer the pudding to serving bowls and let it cool for 5 minutes before serving. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming if storing for later.
Golden and fragrant, this pudding has a creamy, slightly chewy texture from the rice grains. The cardamom infuses every bite with a subtle warmth that balances the sweetness. Serve it warm with a drizzle of honey or top with toasted nuts for added crunch.
Smoked Salmon and Dill Breakfast Rice
Holiday mornings call for something special that doesn’t require hours in the kitchen. This smoked salmon and dill breakfast rice is a savory, satisfying one-pan wonder that comes together in under 30 minutes, making it perfect for a festive yet fuss-free start to the day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp unsalted butter (or olive oil for dairy-free)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth (or vegetable broth)
– 4 oz cold-smoked salmon, flaked into bite-sized pieces
– 2 tbsp fresh dill, chopped (plus extra for garnish)
– 1/4 cup full-fat sour cream (or Greek yogurt)
– 2 large eggs
– 1/2 tsp freshly ground black pepper
– 1/4 tsp kosher salt (adjust based on broth saltiness)
Instructions
1. Melt 1 tbsp unsalted butter in a large skillet over medium heat.
2. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup rinsed long-grain white rice to the skillet and toast for 2 minutes, stirring constantly.
5. Pour in 2 cups low-sodium chicken broth and bring to a boil.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
7. While the rice cooks, crack 2 large eggs into a small bowl and whisk lightly with a fork.
8. Uncover the skillet and stir in 4 oz flaked smoked salmon, 2 tbsp chopped fresh dill, 1/4 cup sour cream, 1/2 tsp black pepper, and 1/4 tsp kosher salt.
9. Create a well in the center of the rice mixture and pour in the whisked eggs.
10. Let the eggs sit undisturbed for 1 minute, then gently scramble them into the rice until just set, about 2 minutes.
11. Remove from heat and let rest for 2 minutes to allow flavors to meld.
Fluffy rice grains soak up the rich, smoky salmon flavor, while the dill adds a fresh herbal note that cuts through the creaminess. Serve immediately in bowls topped with extra dill, or for a brunch spread, spoon it into individual ramekins and garnish with lemon wedges on the side.
Curried Vegetable Breakfast Rice
Need a savory breakfast that breaks the oatmeal routine? This curried vegetable breakfast rice transforms leftover rice into a vibrant morning meal packed with flavor and nutrients. It’s quick, satisfying, and a delicious way to start your day.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 small yellow onion, diced
– 1 red bell pepper, diced
– 1 cup frozen peas and carrots mix
– 2 tsp curry powder
– 1/2 tsp ground turmeric
– 1/4 tsp red pepper flakes (optional, for heat)
– 2 cups cooked white rice, cold (day-old works best)
– 2 large eggs
– Salt, to season
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced onion and 1 diced red bell pepper to the skillet. Cook, stirring occasionally, until softened and lightly browned, 5-6 minutes.
3. Stir in 1 cup frozen peas and carrots, 2 tsp curry powder, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute to toast the spices, stirring constantly to prevent burning.
4. Add 2 cups cold cooked rice to the skillet. Break up any clumps with a spatula and stir to coat evenly with the spice mixture. Cook for 3-4 minutes until the rice is heated through.
5. Push the rice mixture to the sides of the skillet, creating a well in the center. Crack 2 eggs into the well.
6. Cook the eggs undisturbed until the whites are fully set and the yolks are still runny, about 3-4 minutes. For firmer yolks, cook an additional 1-2 minutes.
7. Gently fold the eggs into the rice mixture, breaking the yolks to create a creamy sauce if desired. Season with salt to taste.
8. Remove from heat and garnish with chopped fresh cilantro.
Leftovers shine here, with the cold rice frying up perfectly for a crisp texture. The curry and turmeric lend a warm, earthy flavor that pairs wonderfully with the runny egg yolk. Serve it straight from the skillet for a rustic presentation, or top with a dollop of yogurt for extra creaminess.
Peanut Butter Banana Rice Breakfast Bowl
Oatmeal lovers, meet your new morning obsession. This peanut butter banana rice breakfast bowl combines creamy, nutty, and sweet flavors for a fast, filling start. It’s a simple, one-bowl meal ready in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup cooked white rice, warm or cold
– 1 medium banana, sliced (use ripe for sweetness)
– 2 tablespoons creamy peanut butter (or almond butter)
– 1 tablespoon honey (adjust to taste)
– 1/4 teaspoon ground cinnamon
– 1 tablespoon chopped peanuts (optional, for crunch)
– 1/4 cup milk of choice (dairy or plant-based)
Instructions
1. Place the cooked rice in a medium microwave-safe bowl.
2. Add the milk to the bowl with the rice.
3. Microwave the rice and milk mixture on high for 1 minute to warm it through.
4. Stir the mixture immediately after microwaving to combine evenly.
5. Add the peanut butter and honey to the warm rice.
6. Stir vigorously until the peanut butter and honey are fully melted and incorporated, creating a creamy base.
7. Fold in the sliced banana and ground cinnamon gently to avoid mashing the banana.
8. Top the bowl with the chopped peanuts for added texture.
9. Serve immediately while warm.
Warm, creamy rice melds with melted peanut butter for a rich, comforting texture. The banana adds natural sweetness and a soft contrast, while a sprinkle of peanuts offers a satisfying crunch. Try it drizzled with extra honey or a dash of sea salt for a sweet-salty twist.
Summary
Beyond boring breakfasts, this roundup brings boundless inspiration to your morning table. From savory to sweet, these 20 rice recipes prove that creativity can start with the first bite. We hope you find a new favorite to try this week—let us know which one you love in the comments, and don’t forget to share these tasty ideas on Pinterest!
