What my hotel used to practice when we were out of day old rice, we would usually take fresh cooked rice, lay it out flat under any direct fan, & it’ll be good to go in an hour or so.

My favorite way to use fresh rice is to make golden fried rice. Basically, you're dividing your yolks and whites -- using the yolks to coat the warm rice, and then frying up the whites at the end for the scrambled content. I like to mix a spoonful of oil with the egg yolks before I toss them with the rice, makes for a better fry-up.

Throw it on a sheet tray and dry it out a bit in the oven at a low temp.

I’ve done it, it worked.

yea why not. i do it all the time. i just did this morning. i always have fresh rice every morning (put rice in rice cooker in the evening before i sleep, set timer) and i had fried rice for breakfast.

Nope perfectly fine. Mix your rice with 2 whole eggs till all rice grains are coated with egg and then fry your rice. When it’s all golden, take it out and proceed with all your other ingredients.

You dont have to use old cooked rice. Just use a little less water than normal and spread it out so it cools quickly.

This. Ive always thought of fried rice as just sort of evolving from old rice. Meaning the rice sat there while everyone ate dinner/cooled off and naturally dried off a little bit. There’s no special process to the rice, you just use instinct.

Totally agree. The day ahead thing is just a way to have the refrigerator reduce the water content in the rice.

Found this video by Marion's kitchen! You can put it in the fridge for 30 mins (if you're in a hurry) instead of overnight

You can make fried rice with fresh cooked rice.

The key is to spread it out on a sheet pan so some of the moisture can evaporate and the rice has had a chance to cool back down to room temperature.

Put it on a cookie tray on the freezer for a while.

No way, just make it normally and fry it a little harder than you normally would, no big deal.

Have you got a steamer? I steam my rice. For fried rice, I steam long grain rice and water in a 1:1 ratio for 50 minutes. When it’s done, the rice is ready to go into the wok, where I toss it with the rest of the ingredients for 5 minutes. The grains of rice will not turn into gooey mush.

I spread mine out on the counter for a couple of hours, you just need to let the steam out and get cool.

One easy trick is to use Japanese kewpie mayonnaise on your freshly cooked rice. Then just cook as per normal. Comes out brilliany

Ive done it, it's not that big a deal. Yes, you can spread it out to let it dry a bit. Works just fine.

No, rice takes 12 minutes to cook, do that in the morning, after it's had Its time to cook drain it but pour cold water over it to stop it cooking further, drain it really well, put it in a bowl (maybe 1 or two portions at the most for 2 minutes in a 800w micro) take it out and spread out on a metal tray that has been in the fridge for as long as the rice has been cooking and microwaving, leave it for an hour or two, make your fried rice