A question about a recipe: Kimchi Fried Brown Rice

Just used some refrigerated brown rice today and it was fine. It softens up in the pan as it heats up.

fried rice--never make with fresh/hot rice or it will be gummy. You can cool to room temp and then use it.

Thanks! I'll probably try both ways

If you've found that the brown rice gets hard when cooled for later use, you may need to add just a little more water when you cook it initially, but not much! If it seems hard when you use it, toss it in a small amount of water, and possibly cover it to steam a bit before serving, to redistribute moisture. Try using vegetables that give up water, such as greens or summer squash. Just keep an eye on it and adjust as needed.

I use cooked and refrigerated rice, even for brown. I have also made it with cooked and cooled down rice when I don't have any leftovers or haven't planned ahead. They both work fine. Hope you like it!