Fried Rice

So I've spent the last couple of years now trying to perfect my fried rice technique, and though it is infinitely better than when I started, I still have a few problems.

Mainly, does anyone have a suggestion as to how I can keep the rice from sticking so horribly to the bottom of the pan? I feel like I've experimented with every variable, from pan size, to temperature, to rice type, to amount of oil added, to rinsing the rice or not... No matter what I do, it really, really sticks, and I frantically scrape, but sometimes, it's just too quick.

So.... What's the secret?

So.... What's the secret?

A wok?

We have also been trying to make good fried rice at home. One of the tricks we found was use "leftover" or rice that has been in the fridge over night. Not sure what the deal is, but it really makes a difference in texture of the final product and also reduces the "stickage" factor. Unfortunately most conventional home stoves dont crank out he BTU's needed for proper wok cooking so it going to be a uphill battle no matter what.

John is so right about using leftover or "day-old" rice. Don't even think of trying it with just-cooked rice. Real rice as opposed to minute or quick rice also produces better results.

Although I have well over a hundred cook books still on my shelves, I seldom use them these days, preferring to use the computer. Currently, this is my "go-to" recipe for fried rice:
http://chinesefood.about.com/od/ricefried/ss/fried_rice.htm The eight steps and eight pictures make it pretty fool-proof.