My fried rice is a bit unconventional but I have a very high reputation for making some kick-a$$ fried rice...(not meaning to toot my own horns...)
For the selection of rice, anything that are not overly sticky seem to work better. I use Basmati or plain old parboiled rice.
Steam the rice, plain, set it aside and let it cool completely
Make scrambled egg, something like one for each two portions. I usually do a plain scrambled without anything (not even oil) on a non stick skillet.
In a large skillet or wok, sautè finely chopped vegetables of your choice and minced garlic with sufficient amount of olive oil, I like mine with bell peppers, green onion, onion and some lightly pre-cooked carrots. You can also use frozen peas, corns and string beans broken in smaller pieces etc. but try to avoid vegs from tin, as they contain too much liquid and tend to make the result kind of soggy. Also you can add some bacon in smaller pieces (if they are too fatty precook and drain) or leftover roasted chicken or pork pieces. Season with freshly ground black pepper and salt.
When they are well sautèed throw in the rice and scrambled egg previously prepared. Vigorously stir the whole thing as you cook. If needed add a little more s&p to your liking. Cook until everything is heated through and the rice is well coated with flavour.
A few options... prawns are also nice substitute to bacon/chicken/pork...you can sautè with the vegs, or if you use the frozen precooked, prepare them according to the direction and add them with rice and egg.
I do not use soy sauce because personally I don't care for its flavour. But you can use it, if you prefer, in place of salt, but try not to "drench" the rice with it. Also a dash of sesame oil will give a very pleasant flavour... add it just before you finish cooking.