People tend to handle fried rice more carefully than white rice or even jollof rice because it is notorious for going bad very quickly. Uncooked rice contains spores of a micro-organism known as bacillus cereus , which can survive cooking. When rice is kept at room temperature in a warm environment, the spores multiply very quickly; making the food go bad. Added ingredients to Nigerian fried rice also contribute to quick spoilage. For example, proteins and vegetables have a higher water content than rice. Food spoilage micro-organisms require high-water activity to thrive; hence, they multiply more quickly in fried rice and cause spoilage. To prevent spoilage of the fried rice, consume hot. If not eating immediately, keep the pan open to encourage steam loss. Do not keep fried rice at ambient temperature for too long. Instead, transfer the rice into a refrigerator within a few hours.