Leftover Rice Is Reimagined in This East-Meets-West Pot Pie

For Katianna and John Hong of Yangban, a Korean-American restaurant in Los Angeles’ Arts District, minimizing food waste is an opportunity to get creative, especially when it comes to leftovers. “We faced the challenge of thoughtfully repurposing leftover rice without it feeling like conventional leftovers,” Katianna says, adding that the same thing was happening with excess biscuit trim from their popular biscuits and gravy. Both byproducts led to...