An important part to pre-frying the rice, is to leave it in the fridge for a few hours after steaming it, to let the rice dry up. Otherwise there will be an undesirable wetness to it, clogging up the rice. That way it will save you a lot of oil/butter and frying time.
A very tasty but lazy recipe is slowly adding some egg white to the rice on a hot pan, and stir until the cooked egg white coats most of the rice. Also add green onion, salt, chopped up bacon or dried scallop. The smoothness of the rice + dry saltiness of the ingredient has a natural harmony to it, very simple and healthy. Being adventurous, I tried adding all kinds of flavorful shits like soy sauce, tomato, and cliantro but that just ends up ruining it every time.