Funny enough the fix for undercooked, hard little tiny specs of eraser rice is the same fix as overcooked rice… It’s to fry it up. But it’s a little tiny bit different.

1. Heat a large skillet on high with a high temperature oil MIXED WITH A BIT – like 1/4 cup water for every 1 cup dry rice undercooked – OF WATER OR CHICKEN STOCK (Sesame oil and peanut oil are great, but I’ve gotten by with butter before as well)
2. Add hard, eraser rice and mix in while the water is absorbed. Allow to cook on high for at least 2-3 minutes, then once the water/stock is absorbed allow to heat for a couple minute slonger
3. Check the rice by turning over a bit with a spatula. If it has a nice crisp to it, then flip all the rice over
4. Allow the other side to crisp 

BONUS OPTIONS

• Add soy sauce while the rice is frying
• Add onions and carrots to the oil before adding the rice
• Move the rice aside and add an egg once the rice is done, scrambling it then mixing it into the rice
• Add frozen peas once the rice is done, mix in
• Add green onions to the top once rice is done

EXTRA EXPERT BONUS JUST LIKE GRANDMA KINU

• Add SPAM or vienna sausage to the fried rice 🙂
• Instead of water/chicken stock my grandma would sometimes use leftover marinade from whatever meat she was cooking – this is INCREDIBLE. But just make sure that you bring the rice to a really hot temperature to make sure you burn off anything that was touching the raw meat.
• She also sometimes used sake as the liquid