Ingredients
- 2 cups leftover cooked rice (cooked and cooled at least 12 hours in advance)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped (optional)
- Salt to taste
- Fresh cilantro leaves and spearmint for garnish
Make it step by step
- Heat vegetable oil in a large pan or wok over medium heat.
- Add the finely chopped onion and sauté until it turns translucent.
- Add the leftover cooked rice to the pan and stir well.
- Season with salt according to your taste. Be cautious as the rice might already have some salt from the previous meal.
- Cook for a few minutes, stirring occasionally, until the rice is heated through and starts to turn slightly crispy.
- Once done, remove from heat.
- Garnish with fresh cilantro leaves if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.