Cold cooked rice is best for fried rice, because it’s less prone to clumping or mushiness. With freshly made rice, it’s harder to get the right texture and even dispersement of spices, oil, and vegetables. If you have frozen rice in the freezer, I recommend popping it into the refrigerator to thaw before making this dish. However, if you’re in a pinch, you can use it straight from frozen into the pan. Something to keep in mind, though, is that frozen rice has very defined grains. So when you’re measuring it, it’s not going to flatten into the measuring cups in the same way as thawed rice. So you’ll likely need a little more rice than what’s listed if you’re using it straight from frozen.