I’ve recently been trying to put some new meals in my repertoire and when browsing for new ideas I’ve noticed that many recipes call for day old leftover rice instead of fresh one. Egg fried rice for example. Some people even seem to insist that it doesn’t work with fresh rice. Why is that?
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A good way to get a true understanding of this is to try making fried rice with both fresh and say-old rice. Fresh rice will become a mushy clumped up mess because it has too much moisture. Day old rice has dried. Because of this it will nicely separate and fry evenly for a much more pleasant dish.
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