I've tried and tried to make 'perfect' fried rice only to be disappointed. What is 'perfect'? Light fluffy not mushy slightly browned (not by using soy sauce). It always seems to stick to the fry pan. I've used day old refrigerated rice put into a hot pan. Is the trick to add cold oil to the pan at the same time as the cold rice or should I heat the oil until it's "smoking hot" then add the cold rice. Should the rice be at room temperature first. I'm assuming people making fried rice in China for centuries didn't have fridges so the precooked rice from the day before or whenever had to be room temperature. I'm missing something pretty basic. Company is coming and they want 'stir fry'. Any basic advice is greatly appreciated.