You’ll frequently find fried rice recipes calling for cold cooked, previously chilled or leftover cooked rice. Ideally, the rice you use to make fried rice will have been cooked at least one day previously. Day-old rice is dryer, and reduces the chances of the dish turning out wet and mushy.
However, using leftover rice has its downsides. Bacillus Cereus is a spore forming bacteria that flourishes in starchy foods such as potatoes and rice. It thrives best in warm, moist environments – such as a pot filled with freshly cooked rice left on the stovetop. When using leftover rice, it’s important that the cooked rice be cooled down to room temperature and stored in the refrigerator within one hour of cooking if possible, and two hours at the maximum. The chilled, cooked rice should be eaten within 24 hours.
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