One thing my dad taught me is that a good Chinese fried rice calls for overnight rice. Day old rice will do just fine but it seems that rice that is 2 or 3 days old is even better. My Malay friends tell me that the same goes for them when they fry rice.
Recently I ordered Petai Fried Rice at a stall and found that the cook had used freshly cooked rice. Now the outcome of this is that the fried rice was wet and gloppy.