I'm not usually organised enough to cook my rice the day before and have found that you can use rice that's just been cooked but it needs to be cooked perfectly or even slightly under cooked to work well. It works best if you rinse the rice well beforehand and cook it in a pan with lots of water (at least 5 times more water than rice). I cook it for about 5 mins, drain and cover with a tight fitting lid and leave it for 10-15 mins. The rice then partially boils, part steams and the heat left in the pan dries it out a bit too. Then I fry it in a well seasoned steel wok (since I got a traditional wok I'll never go back to non stick) in a bit of oil (not olive oil though that doesn't get hot enough). Then I add Kikkoman soy sauce and cook for a bit. Then it comes out of the pan and I'll scramble the egg and break it up (I like lots of egg in my rice and some big chunks too!) And then back into the wok with the rice and combined well.
I like it with chilli chicken which is basically just chopped up chicken thighs, soy sauce, lots of garlic, ginger and lots of fresh chopped chilli
