"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.