I would know the difference between packet Rice and home cooked. We regularly reheat rice at least twice a week. I cook double batches and freezer half. As long as its cooled quickly, refrigerated as soon as possible and reheated to piping hot then all is well. We've been doing this for years with no ill effects. Fried rice is always made using precooked and cooked rice (as that's what works best). We make plain rice and fry with fresh ginger, Lemon and turmeric, pilau rice reheated in a large tub until piping hot (fork and mix halfway through), egg fried rice, Singapore fried rice, I make yellow rice which is also dinged. Sometimes lifes too short. The danger with rice is if its not cooled quick enough, or not reheated until piping hot.
See to be honest though, at the end of the day, you're the cook, so what you say goes 😁
I use basmati rice for all the above. I have a failsafe method.
Measure rice using cups (or a small something). It's all about the ratio of rice to water.
After rinsing rice until it runs clear, use the same cup and add twice the amount of boiling water and a pinch of salt.
Once bubbling, put the lid on and down to lowest setting for 10 minutes.
Remove from heat keeping lid on, and steam for 5 minutes.
Put into container to cool, fridge as soon as cool. Freeze or reheat within 3 days.
I do 2 cups of rice, 4 cups of boiling water. This is two generous portions for myself and my husband.