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?
In: 362
It gets dryer in the fridge which helps it fry better. Also, asian chefs are very big on not wasting anything, aka use your leftovers instead of making brand new rice.
Ewe. There’s nothing that causes food poisoning easier than rice that has sat out at room temperature and then reheated.
It gets dryer in the fridge which helps it fry better. Also, asian chefs are very big on not wasting anything, aka use your leftovers instead of making brand new rice.
It gets dryer in the fridge which helps it fry better. Also, asian chefs are very big on not wasting anything, aka use your leftovers instead of making brand new rice.
Ewe. There’s nothing that causes food poisoning easier than rice that has sat out at room temperature and then reheated.
Ewe. There’s nothing that causes food poisoning easier than rice that has sat out at room temperature and then reheated.
A good tasting fried rice required the rice to be at the right “dryness”, and fresh rice is quite “wet” in the sense that it is quite soft, the easiest way to reduce the water content is just by letting it “dried out”, and the easiest way is just putting your rice in your fridge overnight. Reduce water content when cooking the rice could work, but not convenient and can easily fk up your rice if too less water or cooked it for way too long.
Also that leftover rice is just much, much easier to work with than fresh rice when making fried rice.
Also not all Asian recipe call for leftover rice, if I’m having Indian Curry I’m going to use fresh rice for it.
(I’m Asian)
Most recipes that use rice as an ingredient rather than an accompaniment were created to make use of left over rice instead of letting it go to waste.
Short grain rice is sticky when you cook it fresh. As it cools the individual grains dry out a bit and kind of separate themselves. You know how if you leave takeout rice in the fridge for a day it gets a little crunchy? That’s what you want for fried rice or else it’ll just be a pile of mush.
A good tasting fried rice required the rice to be at the right “dryness”, and fresh rice is quite “wet” in the sense that it is quite soft, the easiest way to reduce the water content is just by letting it “dried out”, and the easiest way is just putting your rice in your fridge overnight. Reduce water content when cooking the rice could work, but not convenient and can easily fk up your rice if too less water or cooked it for way too long.
Also that leftover rice is just much, much easier to work with than fresh rice when making fried rice.
Also not all Asian recipe call for leftover rice, if I’m having Indian Curry I’m going to use fresh rice for it.
(I’m Asian)
Latest Answers