Yesterday’s rice, today’s dinner — safely.
Tell us how much chilled rice you have and how it was stored. A food-safety gate decides whether it is safe to use; only then do we match it to our fried-rice recipes.
How to use: Answer the three safety questions honestly, then tap "Check my rice". If the rice fails the gate, you will get a do-not-use warning instead of recipes.
Food-safety gate
Answer honestly. Cooked rice can carry Bacillus cereus, whose spores survive cooking and can produce toxins that reheating does not destroy. These rules follow UK NHS guidance.
The rice rules (NHS)
- Cool cooked rice as quickly as possible — ideally within 1 hour. Spread it in shallow containers to speed it up.
- Keep it in the fridge for no more than 1 day.
- When you reheat it, make sure it is steaming hot all the way through.
- Never reheat rice more than once.
- Rice left out at room temperature too long should be thrown away, even if it looks and smells fine.
Food-safety rules follow UK NHS guidance on cooked rice (cool within 1 hour, refrigerate no more than 1 day, reheat once until steaming hot). Recipe matches come from our 30 recipes — only recipes whose ingredient list calls for chilled, day-old cooked rice are shown.