What on Earth Can I Do With These Chinese Leftovers?

We’ve all faced that moment of truth: You open the refrigerator door and there sit the Chinese leftovers from last night’s dinner, looking a little wilted and more than a little judgmental. You didn’t throw them away — good for you. But what do you do with them now?

Before you resign yourself to eating cold lo mein over the sink, let’s rethink this. Those containers aren’t leftovers. They’re ingredients. And with a few simple tricks, you can turn them into fresh meals that taste like you planned them. Not like they’re Plan B.

Let’s turn that fridge clutter into something delicious.

FRIED RICE, REINVENTED

If you only remember one thing, let it be this: Day-old rice is a gift. Cold rice makes the best fried rice because it crisps instead of turning mushy.

Heat a skillet with a splash of oil, toss in the rice, and add any leftover veggies or bits of meat you have. Crack an egg into the pan, scramble it, toss it all together, and season with soy sauce. Suddenly it’s not leftovers. It’s lunch.

You can even give it a breakfast spin with butter, a splash of milk, cinnamon and raisins. Warm it until creamy and you’ve created a rice breakfast bowl that tastes surprisingly cozy.

LO MEIN OR CHOW MEIN RESCUE

Leftover noodles may look sad, but they rebound quickly.

Heat them in a skillet with a little oil and a splash of water or broth to loosen them. Throw in some garlic powder, soy sauce and any leftover vegetables. Add a squeeze of lime or a sprinkle of sesame seeds to freshen things up. It’s simple and satisfying.

For cold lunches, turn the noodles into an Asian-style salad. Toss with a little rice vinegar, sesame oil, sliced cucumber and chopped peanuts. It looks like something you’d make on purpose.

STIR-FRY BECOMES SOUP

This is a great trick when you’re short on time. Take any leftover stir-fried meat or vegetables and drop them into simmering broth. Add spinach, ginger or soy sauce for extra flavor. If you whisk in an egg, you’ll get a comforting egg-drop finish.

LEFTOVER EGG ROLLS, DUMPLINGS OR SPRING ROLLS

Don’t reheat these in the microwave. Just don’t.

Instead, chop egg rolls and add them to fried rice. Slice spring rolls and toss them into a salad with leftover sweet chili sauce as the dressing. And dumplings? They make an excellent quick soup when simmered in broth.

TINY BITS OF PROTEIN = BIG POSSIBILITIES

Even small scraps of leftover chicken, beef or pork can shine again.

Make quesadillas by mixing the chopped meat with a dash of soy sauce and garlic powder, layering with cheese in a tortilla, and toasting until crisp. Or make use-what-you-have wraps by filling a tortilla with chopped meat, shredded cabbage, cucumber sticks and a drizzle of leftover sauce.

DON’T FORGET THE SAUCE PACKETS

Those little packets hiding in the bag are flavor powerhouses.

Soy sauce mixed with vinegar becomes a quick salad dressing. Duck sauce brushed on chicken or pork makes a simple glaze. And hot mustard whisked with a bit of honey and soy sauce becomes a surprising marinade.

BUILD YOUR OWN BOWL

This works with almost anything you brought home.

Add reheated rice, top with leftover protein and veggies, drizzle with soy sauce or sesame dressing, and sprinkle with sesame seeds. If you add sliced avocado, it becomes downright impressive.

WHEN ALL ELSE FAILS: THE MIGHTY STIR-FRY

If you can’t decide what to make, toss everything together; rice, veggies, protein, eggs and sauce packets. Stir-fry until hot. This clears your fridge and gives you dinner with almost zero effort.

You don’t need to dread those little containers anymore. With a few easy tricks, Chinese leftovers can go from guilt-inducing clutter to brand-new meals you’ll actually look forward to.

More smart, practical tips like this await you at EverydayCheapskate.com/chinese-leftovers.