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The world of fermentation.
Using freshly cooked rice to make fried rice often results in a soggy, gluey dish. That's why traditional recipes typically call for cooked rice that has been chilled. The chilling changes the starches in the rice, yielding a light, separate-grained fried rice. Tossing the cooked-then-chilled grains with oil before frying further protects against clumpy fried rice. So plan ahead. This recipe works with long-, medium- or short-grain rice—no adjustments needed based on variety. Savory-sweet Japanese furikake—a seasoning blend—sprinkled on each portion is a tasty flourish.
cups cooked rice, chilled
tablespoons grapeseed or other neutral oil, divided
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