Can't believe no-one's mentioned the Golden rule of fried rice:

ALWAYS USE LEFTOVER RICE.

Oh, and I wouldn't mix the rice with the egg before you fry it. It leaves it too soggy and clumpy, when ideally you want it fried a bit and loose-ish. Eggs can be either cracked in and cooked with the rice at the very end. This method works best when you are using left-over rice because the eggs add moisture and helps soften the rice a bit. Or, you can cook it separately, in which case you also add it at the very end, but obviously don't leave it on heat for long (egg will tend to shrink). This is where you would be using freshly cooked rice (where you don't want to soften and mush up the rice).

Make sure the heat is up whilst frying rice (especially if you don't use non-stick pans). Makes things a lot easier.

>Never put anything that isn't rice into the rice cooker.

Clearly not Asian. When your rice just clicks to "warm" from "cook", that's when I would put frozen vegies or chinese sausages on top of the rice to steam. Hell, you can even cook bread in a rice cooker.