Rice selection is the key, very true.
I do the cook the rice the night before if time allows but the true secret I’ve been told is to empty the rice out of the cooking vessel and spread it as thinly as possible when cooling in the fridge.
It is the key to a proper good fluffy consistency.
Re the omelette- I like to make mine as thin as possible and by using a fork and spatula I roll one edge over to try and make a tube.
It doesn’t need to be 109% cooked that way and then I cut the tube into strips to add at the end of the process and mix it through.
I do prefer to eat other people’s fried rice though
