The Stretch Pantry – Rice Planner
Inspired by the “Cook Once, Eat Three Times” Series, Week 2
| Meal # | Meal Name | Main Ingredients | Sides / Tips | Storage Notes |
| 1 | Fried Rice w/ Leftover Veggies | Cooked rice, leftover vegetables, egg, chicken/shrimp, soy sauce | Use ‘shito’, suya’ or any spice of choice; great fridge-cleanout option | Refrigerate for 3 days or freeze flat |
| 2 | Plain Rice & Tomato Stew | Cooked plain rice, tomato stew (freshly made) | Serve with air-fried plantain, egg, coleslaw | Store stew & rice separately in fridge |
| 3 | Rice Salad | Cold rice, lettuce, cucumber, onion, tomato | Dress with olive oil/lemon; add grilled chicken | Assemble fresh; do not freeze |
| Bonus | Coconut Rice Pudding | Rice, coconut milk, condensed/evaporated milk, cinnamon | Sweeten with dates or sugar; top with fruit/nuts | Store 2–3 days in fridge; freeze extra if needed |
💛 Stretch Pantry Tip: Let your rice work double duty — today’s side can become tomorrow’s main. Add new seasonings, a sauce, or fresh veggies, and you’ve stretched your pantry and your budget beautifully.
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