I’m glad to hear you liked the dish! And happy that you discovered the medium grain rice. I think it works better in stir fried rice because the grains separate easily. Unlike long grain, they don’t fall apart during the stir fry, and retain some chewiness.
Thanks for leaving a great review 🙂

Thank you! I just went ahead and made it with my leftover rice after asking the question. I called it short grain, because I didn’t look at the package. It is the Calrose Medium grain! Anyway, it was delicious, and actually found that I prefer the texture to the long grain! Now this is on my list of recipes to make when I have leftover rice! Or will just make the rice, so we can have it for dinner!

My favorite type of rice for fried rice is medium grain, but long and short grain work as well.
When you use short grains, the rice can be a bit stickier, so the grains might not separate as well than the medium/long grains.
What you can do is to make sure the leftover rice is a bit dried out (they dry out more when you store them in the fridge for more than 1 day). Before the stir fry, you can also use your hands to separate the rice, which helps too.

If you start to see water / juice seeping out, it’s because your pan is not hot enough, so the beef start to steam instead of searing.
A few things might help: use a larger pan, heat the pan longer until very hot before adding the meat, and / or cook the meat in small batches.
If you crowd the pan with too much meat and the temperature is low, the meat will start seeping out juice instead of browning and sealing the juice in. Sometimes even when you heat up the pan very hot, this might still happen because once you add the meat, it drops the pan temperature dramatically and it might take some time to heat back up.
If it happens again, what you can do is to remove some of the meat (or all of them) from the pan, so the pan will heat up again. Then you can add the meat back without the juice, which helps with the browning.