BIOMOLECULES AND ENZYMES

Detailed explanation-1: -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.

Detailed explanation-2: -1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps-no good. So leftover refrigerated rice is ideal!

Detailed explanation-3: -If you start with sticky, warm, just-cooked rice, your fried rice will turn out soggy, without those distinct chewy grains that a good fried rice has. Instead, cook the rice at least a day ahead of time and refrigerate. This helps to dry the grains out enough to give your fried rice a good texture.

Detailed explanation-4: -Rice can contain spores from a type of harmful bacteria. If cooked rice is left at room temperature, the bacteria could start growing again from the spores. These bacteria will multiply and may produce toxins (poisons) that cause food poisoning.

Detailed explanation-5: -Spread your cooked rice on a baking sheet, then place the baking sheet on a cooling rack to allow air to circulate around the pan. Let the rice stand for one to two hours until it’s cooled to room temperature. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from clumping.