Try making the rice the day before. Fluff it with a fork a little bit and put it in the fridge over night or more. Crumble with your fingers when ready to fry. The rice will fry "better" and stick together less.
I like mine Thai style with a little bit of yellow curry paste (not powder) sauteed in the oil first and some pineapple chunks. Powder works but the paste also has the shallots and garlic. Less than a half tablespoon is plenty unless you like curry and heat.
Last edited by Gm54-120; 01-06-2013 at 11:49 AM.