Make this the day after you order takeout as a use-up for cold white rice. Or follow the directions in this recipe for cooking and quick-cooling rice on a baking sheet.

Rachael Ray


Credit: Photography by Tara Donne

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with foil and place in the freezer.

  • In a saucepan, heat 1 tbsp. oil, one turn of the pan, over medium-high. Add the rice. Stir until toasted, about 1 minute; season with salt and pepper. Add the stock. Bring to a boil. Cover and reduce heat to medium-low. Cook until the rice is tender, about 15 minutes. Spread the rice out on the chilled baking sheet to cool quickly.

  • In a large nonstick skillet or wok, heat the remaining 4 tbsp. oil, four turns of the pan, over high. Add the mushrooms. Cook, stirring often, until browned, 4 to 5 minutes. Add the leeks, celery, chiles, and garlic. Stir-fry until soft, 2 to 4 minutes. Add the rice. Toss until heated through, about 3 minutes. Add the wine. Scoot the rice to sides of the pan. Melt the butter in the center of the pan. Add the chicken. Stir until hot, about 1 minute. Add the soy sauce. Slowly pour in the eggs. Cook, stirring to coat the rice evenly without scrambling the eggs, for 1 to 2 minutes. Remove from heat. Mix in the shiso. Season with salt.