Egg & Vegetable Rice Bake.

Here’s a quietly brilliant way to turn leftover rice into dinner. Beaten eggs get stirred through cooked rice, mushrooms, and onion, then the whole thing bakes into a tender, frittata-like casserole, set and sliceable, in under half an hour.

The eggs do double duty here. They bind the rice into something you can cut into squares, and they puff slightly in the oven for a light, custardy texture rather than a dense clump.

Because the ingredient list is so short, seasoning is everything. A good pinch of salt and pepper is the baseline, but a handful of cheese, fresh herbs, or a splash of soy sauce takes it somewhere. The mushrooms and onion bring the savory, earthy depth that keeps it from tasting plain.

Kitchen Tips

• Saute the mushrooms and onion first to drive off their water and deepen flavor, so the bake doesn’t turn watery.
• Use day-old cooked rice. Freshly cooked rice can be too moist and gummy.
• Season the egg mixture generously before baking, since you can’t adjust once it sets.

Variations

• Stir in shredded cheese, peas, or chopped spinach for more color and substance.
• Add a splash of soy sauce or a pinch of curry powder for an Asian or Indian lean.
• Scatter breadcrumbs or extra cheese on top for a crisp, golden crust.