Chilled rice is better than fresh because it's had time to dry out a bit. Fresh, hot rice equals a mushy mess if you try to fry it right away. If you don't have any on hand go ahead and cook the rice in a rice cooker and spread it out on a rimmed baking sheet then pop it in the fridge. In about 30 minutes you'll have perfect chilled rice that you can fry right up. If your fried rice turns out soggy, it's most likely because your rice was too fresh and as a result there was too much moisture in the pan.