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Warning: I burned 6 batches of rice before switching from boil-in-bag to day-old rice for fried rice
The $1.29 bag of boil-in-bag I used for 8 months always came out gummy in the pan, but now I cook a big pot on Sunday for about 80 cents, chill it overnight in the fridge, and it fries up separate every single time, so what's your cheap trick for making leftovers stretch further?
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