wokking

We use a 10 cup rice cooker to cook the rice. Put it in Tupperware and refrigerate overnight. Then we divide it into 2 cup servings on plastic wrap, put in a ziploc bag to freeze, and then vacuum seal it after it's frozen. If you're going to stir-fry that day, take the number of servings you need out of the vacuum seal bag and put in the fridge that morning to thaw. You can, of course, do it in a pan on the stove, but the rice cooker is easier. Any time I cook rice, I max out the capacity and freeze as above for stir-fry. Haven't had a failure yet, lol.

Good looking snack.  Sometimes I will leave the rice in an open container overnight in frig to help dry out when I have time.  One thing I found out if using fresh or day old rice is that the wok should be very hot and only stir in 3-4 cups at a time to sear the kernals. If doing a large batch do in smaller batches and remove from wok for the next batch. also use very little soy or it will get mushy. I usually toss in a fresh egg or two when starting with the rice.
PS where do you get a zoodle machine?