Why do you have to use old rice for fried rice?
Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking. Do I have to use old rice for fried rice? 1) Use cold rice: …