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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Moist rice will clump up, leftover rice will be dried and you can even declump by rubbing in between your hands.
It’s actually kinda simple. Overnight in the fridge dries it out a bit, so when you add it to your dish it doesn’t turn into a sticky mess and break apart.
To add to what others have said:
Fried rice is really a “leftovers” food. You take old rice, leftover meat, some veggie odds and ends and make a stir fry out of it. I actually just made a fried rice tonight, but it was rice fried with pork from an American style pork shoulder I’ve been eating for a few days. Fried rice is best for leftovers when you’re tired of em.
To add to what others have said:
Fried rice is really a “leftovers” food. You take old rice, leftover meat, some veggie odds and ends and make a stir fry out of it. I actually just made a fried rice tonight, but it was rice fried with pork from an American style pork shoulder I’ve been eating for a few days. Fried rice is best for leftovers when you’re tired of em.
To add to what others have said:
Fried rice is really a “leftovers” food. You take old rice, leftover meat, some veggie odds and ends and make a stir fry out of it. I actually just made a fried rice tonight, but it was rice fried with pork from an American style pork shoulder I’ve been eating for a few days. Fried rice is best for leftovers when you’re tired of em.
Fried rice is made with leftover rice because it’s convenient and eliminates waste, but is not strictly necessary.
Egg fried rice must be made fresh every day in busy restaraunts. In small restaraunts you can get away with using yesterdays rice, but if you do more than 100 per day you will probably need to make fresh rice. Generally, the egg is fried with the rice before the busy service, and the other ingredients are fried with the egg rice to order.
If you dont have leftover rice for fried rice, dont worry! Make some fresh rice, it’s not a problem. When the rice is done, fry it with the egg and set it in the fridge (lay it as flat as possible on a plate, not piled in a bowl). Cut up your other ingredients while the egg rice is cooling, only needs about 30 mins to cool. Make some tea, read the newspaper, season some vegetable oil with shallots and green onions if you havent already. When the egg rice is cool, refry it in the seasoned oil with your other ingredients on max heat, stirring constantly.
Edit: i literally worked in a busy japanese restaraunt where i did this every day why would you downvote
Fried rice is made with leftover rice because it’s convenient and eliminates waste, but is not strictly necessary.
Egg fried rice must be made fresh every day in busy restaraunts. In small restaraunts you can get away with using yesterdays rice, but if you do more than 100 per day you will probably need to make fresh rice. Generally, the egg is fried with the rice before the busy service, and the other ingredients are fried with the egg rice to order.
If you dont have leftover rice for fried rice, dont worry! Make some fresh rice, it’s not a problem. When the rice is done, fry it with the egg and set it in the fridge (lay it as flat as possible on a plate, not piled in a bowl). Cut up your other ingredients while the egg rice is cooling, only needs about 30 mins to cool. Make some tea, read the newspaper, season some vegetable oil with shallots and green onions if you havent already. When the egg rice is cool, refry it in the seasoned oil with your other ingredients on max heat, stirring constantly.
Edit: i literally worked in a busy japanese restaraunt where i did this every day why would you downvote
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.
Fried rice is made with leftover rice because it’s convenient and eliminates waste, but is not strictly necessary.
Egg fried rice must be made fresh every day in busy restaraunts. In small restaraunts you can get away with using yesterdays rice, but if you do more than 100 per day you will probably need to make fresh rice. Generally, the egg is fried with the rice before the busy service, and the other ingredients are fried with the egg rice to order.
If you dont have leftover rice for fried rice, dont worry! Make some fresh rice, it’s not a problem. When the rice is done, fry it with the egg and set it in the fridge (lay it as flat as possible on a plate, not piled in a bowl). Cut up your other ingredients while the egg rice is cooling, only needs about 30 mins to cool. Make some tea, read the newspaper, season some vegetable oil with shallots and green onions if you havent already. When the egg rice is cool, refry it in the seasoned oil with your other ingredients on max heat, stirring constantly.
Edit: i literally worked in a busy japanese restaraunt where i did this every day why would you downvote
Fried rice is a leftovers meal, which benefits from the rice being somewhat dehydrated.
Which other dishes call for leftover rice, of the *so many* you are thinking of?
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