Day Old Rice (Fried Rice Prep)

Day Old Rice (Fried Rice Prep)

Perfect rice cooker rice for fried rice, chilled overnight so the grains stay separate and fry up beautifully

Prep

5 mins

Cook

15 mins

Rest

Overnight

Difficulty

Easy

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Ingredients

• 1 cup uncooked jasmine rice
• 1 cup + 3 tablespoons water

Method

1. Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and helps keep the grains separate.
2. Add the rinsed rice and 1 cup + 3 tablespoons of water to your rice cooker.
3. Start the rice cooker and cook using the standard white rice setting.
4. Once cooked, open the lid and gently fluff the rice with a fork or rice paddle.
5. Spread the rice out on a tray or large plate so the steam can escape and the rice cools down faster.
6. Once the rice has cooled to room temperature, place it in the fridge uncovered or loosely covered overnight. Go in every so often and give it a gentle mix to release trapped steam. This helps the rice dry slightly and keeps the grains as separate as possible.
7. The next day, break up the rice gently with your fingers or a fork before using. The grains should be slightly dry and separate, which makes it perfect for fried rice.

Tips

• Freshly cooked rice is too soft and moist for fried rice.
• Chilling it overnight dries the grains slightly so they fry properly instead of turning mushy.
• Spreading the rice out on a tray helps it cool faster and prevents clumping.
• A few gentle mixes while chilling will help release steam and keep the rice nice and separate.

Storage

• Store the rice in the fridge overnight before using for fried rice.
• Use within 1 to 2 days for best texture and freshness.
• Keep it covered once fully cooled so it does not dry out too much or absorb fridge odours.