While our Thai fried rice takes just minutes to prepare, it does require cooked-and-cooled plain rice. Warm, freshly cooked rice won’t work; it sticks to the pan and turns gummy. For rice to fry, its starches must first cool and recrystallize. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. For make-ahead convenience, cooked rice can also be frozen. Make a batch or two, then freeze in zip-close plastic bags.