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At the very end of cooking time, is when you add the wet ingredients, this will keep your rice moist and soft. Soy sauce (dark or light or both), oyster sauce, and or sesame oil. For a Chinese fried rice, it is best when it is just made of old cooked rice, eggs, green onion, and oil; fry the eggs first, set aside.

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Absolutely you can! It's a popular choice with Chinese and Indian flavor profiles. You can just treat it exactly like you would any other leftover rice. The nutty Basmati flavor works beautifully however you choose to season fried rice.

Medium to long grain rice works best. Almost always use Jasmine rice which produces fluffy, sturdy grains that don't clump or fall apart when fried. Short grain rice like sweet/sushi rice or glutinous rice, tends to be softer and stick together.

Traditional fried rice starts with white rice and tons of unhealthy oil. While that might taste good, it's really unhealthy and hard on your digestive system.

Fresh-cooked: So long as you spread the rice out on a plate or tray while it's still hot and give it a few minutes to allow some surface moisture to evaporate, you can make excellent fried rice with fresh rice. That said, if you happen to have day-old rice, it'll make excellent fried rice.