Most cooked leftovers are safe for 3–4 days refrigerated and 2–6 months frozen. Cool and refrigerate them within two hours of cooking — one hour if it is above 32 °C.
Fridge
3–4 days
Freezer
2–6 months depending on the dish
Counter / pantry
2 hours maximum, then discard
Store it right
Divide into shallow containers so food cools quickly.
Label with the date — memory is not a food safety system.
Reheat to 74 °C / 165 °F throughout, once only.
Signs it has gone off
Off or sour smell
Visible mould
Slimy texture or fizzing sauce
Rescue ideas
Plan a 'fridge amnesty' meal on day three each week.
Freeze single portions on day one instead of hoping to eat them.
Turn roast vegetables into soup, and rice into fried rice (reheat piping hot).