Quick answer
Most leftover Chinese food like rice, noodles, veggies, meat dishes can be safely stored in the fridge for 3-4 days. Fried rice, noodle dishes can be kept for 2-3 days. Egg rolls, wontons are best eaten within 24 hours.
How to properly store leftover Chinese food
Proper storage is key to keeping leftover Chinese food safe to eat. Here are some tips:
- Allow the food to cool completely before storing. Divide into shallow containers to allow it to cool faster.
- Refrigerate within 2 hours of cooking. The longer food sits at room temperature, the more chance for bacteria to multiply.
- Store in airtight containers. This prevents drying out and protects from contamination.
- Date the containers so you know when they were stored.
- Use leftover rice and noodles within 3-4 days. Fried rice only keeps for 2-3 days.
- Use other cooked dishes, like meats and vegetables, within 3-4 days.
- Eat egg rolls, wontons, dumplings within 24 hours.
Why proper storage matters
Chinese food is especially prone to spoilage for a few reasons:
- It contains cooked rice and noodles, which provide a breeding ground for bacteria.
- Meats, seafood are high in protein which bacteria love.
- Many dishes like stir fries have small pieces of food, creating more surface area for bacteria.
If Chinese food is not stored properly under 41°F, bacteria can multiply very quickly. Some types of bacteria that can grow are:
- Salmonella – Causes food poisoning, nausea, vomiting, cramps.
- Bacillus cereus – Causes vomiting and diarrhea.
- Clostridium perfringens – Causes diarrhea, cramps, nausea.
- Staphylococcus aureus – Causes severe nausea, vomiting, cramping.
To prevent bacteria growth, leftover Chinese food should be put in the fridge in shallow containers within 2 hours. Airtight storage helps food last longer.
How to reheat leftover Chinese food safely
Properly reheating leftover Chinese food destroys any bacteria that may have multiplied. Follow these reheating guidelines:
- Reheat to at least 165°F throughout.
- Bring soups and sauces to a full rolling boil.
- Stir and rotate food frequently to ensure even heating.
- Reheat in oven if crisping is needed. Use a thermometer to verify temperature.
- Microwave if adequate stirring is possible. Cover food and rotate periodically.
- Do not reheat more than once.
Reheating to 165°F kills pathogens like Salmonella, E. coli, and Listeria. Microwaving tends to heat unevenly, so stirring and rotating is important.
How to know if leftover Chinese food is spoiled
Even when properly stored, leftovers have a limited shelf life. Watch out for these signs of spoiled Chinese food:
- Mold growth – fuzzy spots or colorful growth means mold.
- Sliminess – bacterial slime on the surface.
- Weird smell – sour, rancid, or unpleasant odors.
- Off tastes – tastes bitter, strange, or unpleasant.
- Change in color – unnatural colors like green, blue, black.
- Loose or bulging packaging.
When in doubt, throw it out. Do not taste food that is questionable. With rice and noodle dishes, when stored properly in the fridge, it is generally safe to eat for 3-4 days. Fried rice only lasts 2-3 days.
Specific recommendations for leftover Chinese dishes
Here are some basic guidelines for how long different kinds of Chinese food will last refrigerated:
Rice:
- Plain rice – 3 to 4 days
- Fried rice – 2 to 3 days
- Congee, rice porridge – 2 to 3 days
Noodles and pasta:
- Lo mein, chow mein, stir fried noodles – 3 to 4 days
- Soup noodles – 3 to 4 days
Meat and poultry:
- Chicken, beef, pork – 3 to 4 days
- Shrimp, scallops – 2 to 3 days
Vegetables:
- Stir fries, sautéed vegetables – 3 to 4 days
Soups and sauces:
- Broth soups – 5 days
- Thick sauces, gravies – 3 to 4 days
Appetizers:
- Egg rolls, wontons, dumplings – 1 to 2 days
- Crab rangoon – 1 to 2 days
As you can see, rice and noodles have the shortest fridge life. Cooked meats, veggies and soups last a bit longer. Fried appetizers are very perishable and best eaten fresh.
What kinds of Chinese food are highest risk?
Some types of Chinese food carry higher risks of foodborne illness. These include:
- Rice: Fried rice is most prone to bacteria growth. Plain rice can also grow bacteria once cooked. Both should be eaten within 3-4 days.
- Noodles: Noodles can get slimy and mushy once refrigerator, sign of bacterial growth. Best within 3-4 days.
- Seafood: Raw seafood like oysters, sushi have high risks. Cooked shrimp, shellfish only last 2-3 days.
- Eggs: Uncooked eggs in sauces and desserts pose a Salmonella risk. Cooked egg dishes store 3-4 days.
- Meats: Raw meats if undercooked or contaminated can cause E. coli, Salmonella. Cooked meats keep 3-4 days.
- Fried dishes: Dumplings, egg rolls, crab rangoons should be eaten within 24 hours or they can get soggy and unsafe.
Storing rice, noodles, seafood properly and reheating fully reduces risks. Avoid uncooked eggs. Leftover fried items don’t last long.
Food safety tips when ordering takeout or delivery
Takeout and delivery introduce additional food safety concerns. Follow these tips when ordering Chinese takeout:
- Order from restaurants with good food handling practices. Check inspection scores if available.
- Pick up food promptly after ordering or opt for delivery to minimize transit time.
- Use insulated carriers to keep food below 41°F if transit exceeds 2 hours.
- Avoid raw seafood and undercooked eggs in sauces and desserts.
- Check food is cooked thoroughly when received, especially meat.
- Put any leftovers into fridge within 2 hours of receiving.
- Observe the same 3-4 day limits on leftovers.
The 2 hour rule is key – refrigerate takeout as soon as possible, within 1-2 hours maximum. Then store safely and reheat thoroughly.
Reheating guidelines
Here is a quick summary of safe reheating methods for Chinese food:
| Food type | Reheating method |
|---|---|
| Rice or noodles | Microwave, stir frequently or reheat in pan on stove |
| Meats | Microwave, oven or pan on stove until 165°F internally |
| Vegetable dishes | Microwave or pan on stove until hot, 165°F |
| Soups, sauces | Simmer on stove until boiling |
| Appetizers | Oven or pan on stove, until hot and crispy |
Use a food thermometer to verify temperatures. Microwave with stirring or rotate periodically. Bring all sauces to a full rolling boil.
Conclusion
Leftover Chinese food like rice, noodles, meats and veggies can safely be stored 3-4 days in the fridge. Fried rice and noodles only last 2-3 days before growing bacteria.
Refrigerate leftovers within 2 hours, store in sealed containers. Reheat fully to 165°F before eating. Egg rolls, dumplings are only safe 24 hours.
Watch for mold, sliminess, smells or color changes as signs of spoilage. When reheating, bring sauces to a boil and use a thermometer to ensure proper temperature.
Following basic food safety guidelines allows you to safely enjoy leftover Chinese food before it spoils or becomes hazardous to eat due to bacterial growth.