What is the proper technique for making fried rice? I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong:


Texture of rice
Browning of rice


I've been cooking the rice, stir frying some veggies, and an egg in a separate pan. Add rice and egg to veggies, stir fry a couple minutes, eat. How can I improve this?
Did you let the rice totally cool down before trying to fry it? I always cook the rice the day before and keep it in the fridge overnight.