Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry leaf - a few
Onion - 1/4 cup, chopped
Green Chili - 2, finely chopped
Turmeric - 1/4 tsp
Tomato - 1, grated
Roasted Peanuts - a handful
Cilantro - a handful (optional)
Fluff the leftover rice and keep aside.
Heat a heavy bottomed pan. Add oil, mustard seeds, cumin seeds, hing and curry leaf.
Now add the chopped onion and green chili and cook till it becomes soft.
Add the grated tomato and turmeric and cook for a few minutes more.
Now add the rice, salt and peanuts and mix everything well. Cover and cook for a few minutes more.
Sprinkle chopped cilantro and serve hot.