Robust-flavored and -textured accompaniments like this work very well with many of the fish and chicken curries in this book. Leftover cooked white rice is the best choice because the starch, when cold, keeps the grains from sticking together and makes the rice easier to stir-fry. Any other variety of rice (brown, red, or black) will be fine, but do realize that they all provide an added nuttiness (with respect to texture) to the dish, due to their intact bran.