I’ve had 1/2 cup of leftover rice in the fridge since last Saturday. I had 1/3 bunch of dill beginning to yellow at the tips and same with cilantro. I added a handful of parsley and I had 1 1/2 cups chopped herbs. I put some oil in a skillet, heated the rice, scooted it to one side, cracked an egg in. Then I took out the egg, turned off the burner and stirred the herbs and a few pinches of salt into the warm rice. The whole thing went into a bowl, topped with egg and Sriracha. Perfect lunch on a hot day!
That ratio of herbs to rice was inspired by Sabzi polo the Iranian dish with loads of herbs and rice. This is my 5-minute, totally oversimplified version. You could easily scale this up for more people. Leftover rice, like for any fried rice, will work much better than fresh. Freshly cooked rice will be too sticky. I always cook twice as much rice as I need and freeze the rest to use for dishes such as these.
And now two containers of things needing to be used are no more. Waste not, want not!