Quick Left-Over Rice - 3 ways

Ingredients

• 3 cups Cooked Rice (Day‑old rice, cooled; used for all three variations)
• 3 tablespoons Vegetable Oil (Neutral oil for stir‑frying)
• 1 teaspoon Mustard Seeds (For tempering in lemon rice)
• 10 leaves Curry Leaves (Optional, adds aroma to lemon rice)
• 1 Green Chili (Finely chopped; adds heat to all dishes)
• 1/2 teaspoon Turmeric Powder (For lemon rice color and flavor)
• 2 tablespoons Lemon Juice (Freshly squeezed; for lemon rice)
• 1 teaspoon Salt (Adjust to taste)
• 2 tablespoons Peri‑Peri Masala (Store‑bought or homemade; for peri‑peri veg fried rice)
• 1 cup Mixed Vegetables (Finely diced carrot, peas, capsicum; for peri‑peri rice)
• 1 tablespoon Soy Sauce (Low‑sodium; adds umami to peri‑peri rice)
• 2 tablespoons Fresh Coriander (Chopped; garnish for all three dishes)

Instructions

1. Prepare the Rice

   Spread the leftover rice on a plate or tray and let it sit for 5 minutes to cool further; break any clumps with your fingers.

   Time: PT2M

2. Chop Aromatics & Veg

   Finely chop the green chili, curry leaves, and fresh coriander. Dice the mixed vegetables into small uniform pieces.

   Time: PT2M

3. Simple Veg Fried Rice (West Rice)

   Heat 1 tbsp oil in the skillet over high heat. Add the chopped green chili and stir‑fry 10 seconds. Add the rice, sprinkle a pinch of salt, and toss quickly for 2 minutes until heated through. Garnish with coriander.

   Time: PT3M

   Temperature: High

4. Tempered Lemon Rice

   In a clean skillet, heat 1 tbsp oil over medium heat. Add mustard seeds; when they pop, add curry leaves and the green chili, sauté 10 seconds. Stir in turmeric, then add the rice, salt, and lemon juice. Toss for 2 minutes until the rice is evenly coated and fragrant.

   Time: PT3M

   Temperature: Medium

5. Peri‑Peri Veg Fried Rice

   Heat the remaining 1 tbsp oil in the skillet over high heat. Add the diced mixed vegetables and stir‑fry 1 minute. Add the green chili, peri‑peri masala, and soy sauce; stir for 30 seconds. Add the rice, toss vigorously for 2 minutes until everything is hot and the masala coats the grains. Finish with fresh coriander.

   Time: PT4M

   Temperature: High

6. Serve

   Plate each variation separately or serve as a trio. Enjoy immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g