Heat two tablespoons olive oil in a large nonstick pan over medium-high heat.

Break up any clumps of cold rice with your hands or a fork. Add the rice and leave it undisturbed for three to four minutes so the bottom layer crisps.

Stir, then press down again lightly and cook another three to four minutes until some grains turn golden and crunchy.

Season with salt and pepper.

Transfer to a large bowl and let cool slightly.

Stir the parsley, mint, scallion greens, cucumber, and nuts/seeds into the warm (not hot) rice.

Whisk together olive oil, lemon zest, lemon juice, salt, sugar, and pepper.

Pour the lemon oil over the rice mixture. Toss gently until everything is evenly coated and the herbs look glossy and bright.

Add more salt, pepper, or lemon as needed. Serve at room temperature.