This is how you make fried rice

[Soandso]

The culinary secret of fried rice is that it deliberately uses day old rice. Which incidentally means that a large percentage of that rice's starch has quite naturally over hours converted into a form classified as resistant starch. Resistant starch upon processing in human digestion induces the release of the satiety hormone glucagon-like-peptide-1 ("GLP-1") and that in turn contributes to lower human body fat despite raw rice's starch content.

 

[PristineSound]

The culinary secret of fried rice is that it deliberately uses day old rice. Which incidentally means that a large percentage of that rice's starch has quite naturally over hours converted into a form classified as resistant starch. Resistant starch upon processing in human digestion induces the release of the satiety hormone glucagon-like-peptide-1 ("GLP-1") and that in turn contributes to lower human body fat despite raw rice's starch content.

My wife intentionally cook rice and pasta to put in the freezer for later consumption for this reason.

 

[Audionaut]

Tomatoes
Parmesan
Meat
Contain Glutamat for example
The body can produce it on its own and uses it constantly in its metabolism.
As Paracelsus once said: It always depends on the dose

 

[JPA]

The culinary secret of fried rice is that it deliberately uses day old rice. Which incidentally means that a large percentage of that rice's starch has quite naturally over hours converted into a form classified as resistant starch. Resistant starch upon processing in human digestion induces the release of the satiety hormone glucagon-like-peptide-1 ("GLP-1") and that in turn contributes to lower human body fat despite raw rice's starch content.

"Large percentage" is wildly exagerated.

According to ConsumerLab.com (subscription required), which I highly recommend,
"100 grams (about ½ cup) of cooked short-grain white rice, which contains about 28 grams of starch, provides 0.3 grams of resistant starch, and this increases to only 0.4 grams if the rice is then cooled. Cooked long-grain white rice has slightly more resistant starch (about 1 gram per half cup) and this hardly changes when cooled (Patterson, J Acad Nutr Diet 2020)."

 

[Soandso]

Systematic review shows no difference between MSG and placebo …

For recent (2025) parameters' data on the "overconsumption" of MSG based on sacrificed rodents fed different amounts see free full text available on-line of the farthest
below screen shot report. Among other data, since most know something about cholesterol, I'll just mention their finding (in rats) that the greater the amount of ingested MSG the lower HDL cholesterol trended and in contrast the higher triglycerides trended (see the screen shot Table 3 chart directly below). Those interested can view Figure 9 showing comparative liver tissue histological images and Figure 10 histological kidney tissue differences. In closing I'll add that many intrigued by the dynamics of body weight can read in the authors' final section their remark that MSG has been associated with decreased leptin hormone levels which in turn leads to hyper-phagia which means when eat more (thus MSG in fried rice counteracts the GLP-1 satiety effect when made with day old rice of reduced starch as described in my previous comment upthread).

 

[xray]

Yes, but is it audible?

 

[xanalog]

I have started to do the same.

MSG had gotten a bad rap, in the late '70s.

The House Chef has been duly notified, thanks to @amirm and @Keith_W.

 

[Soandso]

"Large percentage" is wildly exagerated.

"100 grams … cooked short-grain white rice … contains about 28 grams of starch, provides 0.3 grams of resistant starch, and this increases to only 0.4 grams if the rice is then cooled.….

Yes, you accurately point out my mistaken inclusion of the word "large". I'll leave my prior phrasing as is to avoid confusion about this correction you've posted.

Technically there is no exact ratio of resistant starch from rice. In rice there are 3 variations of the short branching enzyme gene (SBE1, SBE2a, and SBE2b) which apparently influences the degree of variability. A strain developed called "Chikushi-Kona 85" has 17.5% resistant starch where it was found that reducing SBE2b genetic expression increases the level of resistant starch.

A 2025 analysis (cited below) tested 149 rice samples finding the levels of resistant starch ranged from 1.46- 9.85%. For the 28 grams of starch in 100 grams of starch grains that quantifies anywhere from 0.4 grams to 2.76 grams of resistant starch can form. Another factor is the time elapsed since cooking and storage temperature which aren't standardized in reviews' methodology.

 

[Karmacoma]

We're in the Ig Nobel prize territory here.
Or you can master legumes recipes, and get extra proteins, fibers and vitamins as a bonus, which we all need the more we grow older.

 

[NTK]

For recent (2025) parameters' data on the "overconsumption" of MSG based on sacrificed rodents fed different amounts see free full text available on-line of the farthest
below screen shot report. Among other data, since most know something about cholesterol, I'll just mention their finding (in rats) that the greater the amount of ingested MSG the lower HDL cholesterol trended and in contrast the higher triglycerides trended (see the screen shot Table 3 chart directly below). Those interested can view Figure 9 showing comparative liver tissue histological images and Figure 10 histological kidney tissue differences. In closing I'll add that many intrigued by the dynamics of body weight can read in the authors' final section their remark that MSG has been associated with decreased leptin hormone levels which in turn leads to hyper-phagia which means when eat more (thus MSG in fried rice counteracts the GLP-1 satiety effect when made with day old rice of reduced starch as described in my previous comment upthread).

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As the title of the paper says, it was about the effects of overconsumption. The dosage starts at 0.8mg/g of body weight per day for 8 weeks. That's equivalent to 56 g of MSG per day for a 70 kg person. The dosages used in the tests were based on LD50 (lethal dose, 50% survival), which per Wikipedia, is 16.6 g/kg for rats. No person in their right mind is going to consume anywhere close to the amounts.

 

[frogmeat69]

Japanese fried rice that is:

He put so much egg in there. I wish we could get those super yellow eggs in US. We found one that was close to it but can't buy it anymore.

And all this for one serving???

Damn, I wish I had .0001% the skill that man has. I love to cook, but I can't even pretend to want to attempt that, lol.

 

[Keith_W]

It's probably not the Glutamate in MSG that is bad for you, it's the Sodium. If you taste MSG, you'll find that it does not taste very salty. And it's not like salt, where there is a narrow window between under and over-seasoning. You can add a lot of MSG before it starts to taste off. Add MSG to foods that already have MSG (tomatoes, cheese, dried mushrooms, etc) and you may be surprised to find that it tastes even better. MSG is something I use sparingly, I don't want to consume more Sodium than necessary. But I do use it.

 

[Cwopete5]

I have to be honest, when I saw the forum title “This is how you make fried rice”, I expected to see posts about fried Chinese amps.

​

 

[sqrl]

For recent (2025) parameters' data on the "overconsumption" of MSG based on sacrificed rodents fed different amounts see free full text available on-line of the farthest
below screen shot report. Among other data, since most know something about cholesterol, I'll just mention their finding (in rats) that the greater the amount of ingested MSG the lower HDL cholesterol trended and in contrast the higher triglycerides trended (see the screen shot Table 3 chart directly below). Those interested can view Figure 9 showing comparative liver tissue histological images and Figure 10 histological kidney tissue differences. In closing I'll add that many intrigued by the dynamics of body weight can read in the authors' final section their remark that MSG has been associated with decreased leptin hormone levels which in turn leads to hyper-phagia which means when eat more (thus MSG in fried rice counteracts the GLP-1 satiety effect when made with day old rice of reduced starch as described in my previous comment upthread).

View attachment 526023

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This has nothing to do with human diets.

 

[analogonly]

We're in the Ig Nobel prize territory here.
Or you can master legumes recipes, and get extra proteins, fibers and vitamins as a bonus, which we all need the more we grow older.

Do you have an equivalent recipe for I r fried lentils?

 

[Martin]

Japanese fried rice that is:

He put so much egg in there. I wish we could get those super yellow eggs in US. We found one that was close to it but can't buy it anymore.

And all this for one serving???

I've found Happy Egg Heritage Free Range Blue & Brown eggs have very nice rich dark yolks but are a bit pricey.

Martin

 

[Karmacoma]

Do you have an equivalent recipe for I r fried lentils?

Pretty much the same but with different cooking times.

 

[DavidMcRoy]

That guy is like a dancer.

I'm reminded of my own Louisiana French Acadian and Creole family's signature rice dish, Jambalaya. The Creole variant includes tomato while the Cajun version doesn't. I recently learned that while my family cooks the rice in broth in the same pan it is later finished in with all the other ingredients, some people pre-cook the rice separately and then stir it into a pan with everything else. So many routes to the same destination.

 

[PristineSound]

I had a co-worker who said he couldn't eat anything with MSG so when we went for team lunches at Chinese restaurants he would always ask which dishes had it. He only are the ones that the server says was MSG free and never complained after. I'm willing to bet all the dishes had MSG.

Don't ask me how, but I can confirm that you are 99.99% likely right.

There is almost zero Chinese restaurants in the US and possibly also across other Western countries that don't use MSG, ever, even if they told you point blank to your face, "we don't/won't use MSG".

The exception is certain restaurants in Asia, because the Chinese food in Asia are typically different (even compared to the so called "authentic" Chinese restaurants in the deep of your local Chinatown), where the local ingredients and they way how the food is cooked don't require additional MSG; not to mention, the local tastes are different. Even the local tastes of Asian countries compared to the Asian diaspora is different, no different than the taste of an Italian person compared to an Italian-American.

 

[amirm]

"Large percentage" is wildly exagerated.

According to ConsumerLab.com (subscription required), which I highly recommend,
"100 grams (about ½ cup) of cooked short-grain white rice, which contains about 28 grams of starch, provides 0.3 grams of resistant starch, and this increases to only 0.4 grams if the rice is then cooled. Cooked long-grain white rice has slightly more resistant starch (about 1 gram per half cup) and this hardly changes when cooled (Patterson, J Acad Nutr Diet 2020)."

Indeed. I had seen people say freezing lowers the tendency of bread to raise blood sugar. Tried it. It made no difference.