Rice should not be held heated for more than 2 hours. If you're going to use it for fried rice - it should be cooled as quickly as possible and then refrigerated. Read this
about rice bacteria and toxins.
Fried rice gets made from cold pre-cooked rice to keep it from getting gummy and turning to clumpy mush. When you refrigerate the rice, and it gets cold, the starch inside the rice crystallizes (a process called retrogradation). When you fry your rice - the starch crystals melt but the rice doesn't get sticky - and retains a little more firm texture than fresh rice.
When I make rice to use for fried rice - I usually dunk it into a bowl of ice water until cold, then drain in a sieve, and then put into a covered container and refrigerate. When I'm ready to fry it - I dump it out on a baking sheet and rub it between my hands to seperate the grains and break up any clumps. This is how I learned to do it from the mother of a friend of mine in college.