Lots of outbreaks come from home cooks making a big batch of rice and then saving a portion to make fried rice the next day. If it's a large portion of rice, a

Lots of outbreaks come from home cooks making a big batch of rice and then saving a portion to make fried rice the next day. If it's a large portion of rice, and you don't spread it out to allow it to cool, the temperature of the rice will stay in the danger zone for hours--even in a refrigerator.