Ojiya is a soup made from leftover rice, broth and a raw egg.

They were traditionally made with leftover rice and given in the early morning to the children, or to passing monks as offering.

As a result, the previous day's leftover rice was often recooked in the morning.

The dish is easy to make and provides a way to use leftover rice as a quick snack.

A cup of leftover rice can be added to soup.

His breakfast on a recent morning was a thin porridge of leftover rice and beans.

Along with leftover rice and some cut fruit, it made a great lunch.

In the Edo era, he saved everything so he could make something from leftover rice.

This dish of leftover rice soaked in water to prevent spoiling, is generally served with salt, onion and chili.

But I decided you deserved something better than leftover rice.