Two nicely complementary recipes, courtesy of the Christian Science Monitor. Homemade sweet-and-sour pork and Five secrets to fabulous fried rice.
For those unwilling to follow the links, the key to getting rice to fry properly without turning into a mushy mess is to allow it to cool after boiling it and, if you can afford the extra time, to also allow the outside of the grains to dry. An hour or so should be about right.
I find that it can also be good to toast the rice in a dry frying pan for a minute or so before boiling it; that makes it a little more flavoursome and helps it maintain its integrity after boiling.