I'm not sure whats turning out wrong, but mine always did too until I learned the "Ancient Chinese Secret"

Precook the rice and and set it in fridge until completely cooled off, usually do mine a night ahead of time, or atleast well earlier in the day than you're gonna cook
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Sorry, no... I'm a techtard

Been asking my kids to teach me for years to no avail :-)
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I did that, still turned out mushy, I think I may be trying to cook too much at one time. or it's the rice, just used long grain white, maybe need jasmine?
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Honestly not sure, but if I had to guess its too much at one time and/or not enough oil
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I think it's the pan. And you know I love my cast iron.

Try it with a 10-inch nonstick.

Get the oil barely smoking, then cook in batches. Cook your aromatics, put on a plate. Cook your protein, put on a plate. Etc. do the rice last and add everything to heat through.
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Wait, are you adding water to the rice like its beans? :-)
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It was milk, why?
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Ohhhh, sprinkle a little water on the chips still in the bag.

Shake it up, . . . Buzz Au Gratin!!
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NEEDS MOAR CHEESE! American sliced, like Jack In The Box taco's.
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I've only had lamb once. It was on a cruise. IIRC we'd been getting into the booze and I honestly can't remember what it tasted like.

:-). Dick.
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I use jasmine rice and pull the rice from heat before before it releases any starch. I use hot rice, or cold and I rarely come out with mushy rice. Key for me has always been cook the rice to al dente

Get the wok, or pan as hot as you can. Add oil and rice. Fry before putting anything else in that may add any more moisture.
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Too much can do it as well. I always make fried rice in individual batches.
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I've always wanted a 100k btu wok burner. That helps a lot.
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Yeah

Its almost impossible to duplicate that high heat Chinese effect at home without a real wok and burner to match

I've never been entirely able to replicate it
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