Reheated rice will give you food poisoning
A quick run down of favourite takeaway dishes (egg-fried rice, biryani, arancini), made with twice-cooked rice indicates this can’t be 100 per cent accurate, so why do so many people worry about it? The truth is that it’s not so much the reheating that’s the issue, it’s how the rice is stored after it has first been cooked. Follow the usual instructions for cooking, then cool it as rapidly as possible (spread it out on a plate or baking sheet to speed this up), ideally within 1 hour, then chilled, to slow the growth of bacteria and their spores. Reheat chilled rice until absolutely piping hot throughout, and only reheat what you’re going to eat immediately - try using in this salmon egg-fried rice.