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Reheated rice: stir-fry beats microwaving for day 2 leftovers?
I mean, I've seen some folks swear by adding ice cubes to the microwave trick, so maybe I'm missing something there. But for me, the crisp edges and separate grains from a hot pan beat convenience every time. Has anyone done a proper test or found a microwave method that actually matches the stir-fry result?
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cameron5389d agoMost Upvoted
Used to be a total microwave defender myself, swore it was just as good if you wet a paper towel over the plate. Then one day I actually did a side by side with leftover fried rice and the texture difference was night and day. The pan version had those little charred bits and the grains were all separate, while the microwave one came out steamy and kinda mushy in spots. Ever since then I've been all in on the stir fry method, even if it means washing a pan. Maybe the ice cube trick helps, but I just don't see it matching that smoky flavor.
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