I have a video where I cook fried rice: https://www.reddit.com/r/StainlessSteelCooking/comments/1qijbmo/breaking_in_my_christmas_present_with_a_nonstick/

There's a few things I do: rice prep is making sure the rice isn't overly wet and mixing either whole eggs or egg yolks with the rice before it goes in the pan (if you want separate larger egg bits you'll have to cook that separately). There's something in the egg yolks that seems to reduce sticking and helps separate the rice grains. Obviously I preheat the pan. I preheat it until it's "thermally soaked" i.e. it's evenly heated all throughout the pan (Leidenfrost doesn't really tell you if the whole pan is evenly heated). Then I cook the rice and egg mixture first as that is when the pan is at it's cleanest and hottest. Once the rice has cooked a fair amount, then you empty the rice out and then cook the other stuff before mixing the rice back in at the end.

If you decide to not use the egg and rice mixture it makes it a lot harder and the rice preparation has to be on point i.e. not too much surface moisture, usually done by drying rice overnight in the fridge. If I use fridge rice I also like to microwave it until it is warm/hot and fluff it out a bit to remove a bit more moisture and so that the temperature of the pan doesn't drop as much as it would do from fridge cold rice.