I was making onigiri and I started my rice too soon by accident, so I didn’t have time to run to a store and grab fillings. Instead I ransacked my fridge and created a crime.
Honeyed goat cheese, garlic chives brie, and a cucumber salad were my fillings.
It was… Food.
Here is the thing: you want to refrigerate your rice overnight to make the best egg fried rice. Uncle Roger is correct; there is an art to making the best fried rice, and that requires refrigeration overnight. Besides, rice holds its heat for a long time anyway. At least longer than you would like to eat rice with the meal you served it with.
Well the best way to do that properly is to separate out the rice into smaller containers so it cools fast enough for food safety,. I’ve seen this attitude that ‘proper’ Asian food can’t be made with ‘Western’ food safety standards. As if modern restaurants in Asian countries use some lesser cleanliness and safety standards.
Yes, I know that. I have even taken fresh cooked rice, spread it thinly on a sheet pan and stuck in the freezer for 20 minutes or so. This will make a passable fried rice as the rice cools quickly and dries a little bit. Still, it’s not quite the same as sitting in the refrigerator overnight.