There’s often just enough leftover rice for one person, plus a few vegetables that need using. Instead of reheating each part separately, turn them into a simple fried-rice-style lunch with a hot pan, an egg, and a few minutes of focused cooking.
Use rice chilled safely
For this meal, use rice that was refrigerated promptly after dinner and kept cold. If it has been sitting out for hours or you are unsure how it was stored, don’t use it; cooked rice needs careful handling.
Cold rice is easy to break into separate grains, which helps it warm evenly in the pan. Loosen any firm clumps with clean fingers or a fork before you start cooking.
Cook the ingredients in turns
Heat a little neutral oil in a large skillet, then cook chopped carrots, cabbage, peas, or another firm vegetable until nearly tender. Move them to one side, scramble an egg in the open space, and stir it through once it is just set.
Add the rice and spread it across the hot pan so it can warm rather than steam in a heap. Stir in the vegetables, then season with a small splash of soy sauce or salt and black pepper.
Keep the finish simple
Taste before adding more soy sauce, since it can become salty quickly. Sliced scallions, sesame seeds, or a squeeze of lime are easy extras, but lunch is ready without them.
This is a method, not a strict recipe: use the vegetables you have and add them according to how quickly they cook. The next time rice is on the menu, make a little extra and chill the leftovers promptly for a useful lunch the following day.