On Friday, September 13, 2019 at 7:00:17 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Friday, September 13, 2019 at 5:08:37 AM UTC-10, Gary wrote:
> >> I heard this mentioned on the news this morning. Funny too as I
> >> planned to make some today anyway. I just now turned off the
> >> stove and have made 3 cups rice (cooked) to be used for fried
> >> rice later.
> >
> > That's totally awesome as well as simultaneously being totally whacked. My
> > guess is that nobody picks the 13th of the month as any kind of day -
> > except maybe national bad-luck day.
> >
> > The truth is that you don't have to use old rice to make fried rice. You
> > can use just cooked rice too. That old myth is just something the Chinese
> > say to throw off the white devils. Now you know - please keep that info
> > under your hat.
>
> ---
>
> I have actually made it with somewhat freshly cooked right. I say somewhat
> in that I did allow it to cool slightly, if only because I was preparing the
> other ingredients so it cooled a bit. it worked fine. This was with long
> grain rice.

Hawaii loves fried rice. The most popular kind is kim chee fried rice. We eat it for breakfast, lunch, and dinner. The kim chee fried rice prepared over here is a little lighter and sweeter than what you'd find on the mainland. I believe that Hawaii style kim chee fried rice would be popular on the mainland but most of the kim chee fried rice served on the mainland would be the hardcore Korean restaurant stuff.

We use medium grain rice for fried rice. The Chinese would use long grain rice. My guess is that most of the fried rice on the mainland is made with long grain rice. Fried rice is a very complex subject.