The secret to making restaurant quality fried rice is to use day old basmati that has been left to chill in the fridge overnight. This allows the rice to absorb any moisture, so when it is cooked you get those perfect separated grains. If you use warm, freshly cooled rice, the dish can easily become mushy. In a pinch, you can chill it in the fridge for a couple of hours before using it, and a packet of ready to cook rice also works well.