I’m very much the “cook once and eat it for the next few days” persuasion! Today I’ve had the third of four jacket potatoes cooked on Wednesday, when the oven was on for baking. They just need a couple of minutes in the microwave to heat through again.
Cooked rice should be quickly cooled and refrigerated if being kept for the next day, and thoroughly reheated. Egg fried rice is best made with rice cooked the previous day. I’ve done this for decades and it’s never made anyone ill. Be sensible about refrigeration and reheating, use whatever freezer space is available, there’s no need to waste food.
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