Make the rice the day before.

Pandora has it correct. Fresh rice is not ideal at all for fried rice.. Too much loose starch still running around.

Ok, I'll try that. How do the pros do it, though? When I see it done at a Chinese restaurant, it looks like they're pulling fresh rice out of the same supply they use for everything else.

ThI've never been in the kitchen of a chinese restaurant, my guess is there is probably two tubs, one with fresh rice and one wiht day old cold rice.

To be clear, I can definitely see why day-old rice will work better, and I'm going to try it. I also wonder whether simply making a pot of rice and setting it out on a silpat to dry out for an hour or two might do the same thing.
(I rarely decide what to cook any sooner than the same day I make it, except for Sunday dinner.)

However, I definitely saw it done with fresh rice at a take-out place where the kitchen was visible from the counter, and the rice steamer was right up front. They were filling containers of plain rice and fetching rice for fried rice from the very same pot. <shrug>

I read you can put the rice in the freezer to dry it out. Do you have a rice maker, maybe try it with rice maker rice and see what happens right form the cooker? I don't have a rice cooker, so I can't try it.