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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Kinda like bread dough or cooked pasta, fresh rice still has free glutinous water on the surface and needs time to penetrate the grain and equalise the dish. More time = less sticky and more even.
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