Its not just day old rice, its dry rice. It needs to be cooled down rapidly on a tray and then into the fridge uncovered so the air circulating evaporates the moisture.

Restaurants cook their rice over very high heat so it doesn't absorb the oil, instead it crisps the rice. Ripping hot pan, peanut oil swirled all around the wok, egg and veg in ex scallions [add those right before done cooking] and tossed and tossed, rice in, adjust with more oil if necessary, and tossed and tossed, then seasoning. Dark soy, oyster sauce, toasted sesame oil, garlic, salt and MSG in. A bit of asian style chicken bouillon powder if you can get it. Then tossed again to distribute. Add some butter. Toss and toss again. Check out this video as an example of the high heat method.