Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Spearmint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.