On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
I think it might be due to the fact that it is parboiled and still slightly wet. When stir frying, you're probably adding oil, so I think the popping might be due to the condition of having water with oil. When making fried rice, I use "day old" rice. This rice has a slightly firmer texture, so that it stands up to stir frying, and it is not damp like fresh or parboiled rice.
Give this a shot and let me know if your fried rice still comes out like you want it to.