A few thoughts. First of all, you have to use old rice. You can't use rice that was cooked the same day because it'll stick as you try to fry it. Any cooked rice after being in the fridge overnight (or longer) will be suitable.
Second, Wok 101 is to have the wok on high heat, have it hot, then drizzle in the oil. The oil needs to be very hot--almost smoking--before you add your ingredients to stir fry. You can look for the oil to pull up on the wok surface, or another test is to flick a little water on the wok surface (it should sizzle).
Third, because the oil needs to be hot you need oil that has a high temp before it smokes. Which is why you do NOT use olive oil. Traditionally peanut oil is used because it can really take the heat, but I use canola (healthier) and have used vegetable and corn in the past.
Last, stir-frying is active. Put in your ingredients and stir it as it sears. If it's not searing, turn up the heat. I'm not coordinated enough to be constantly flipping the food as in the vid (that was funny!) but I am using my paddle to keep the food moving. If the food sticks, you probably need more oil or (more likely) your wok needs to be seasoned more.
That said, fried rice (at least our family way) isn't -that- fried. Even day-old rice is starchy and wants to absorb the oil rather than be seared by it. So I would stir fry my veggies and meat and fry my scrambled egg then clear my wok. Heat it with a little oil, of course, and put the rice in. Using my paddle, I smush it down rather than stir it around in order to break up the clumps and get as much of it into contact with the hot surface. Then I leave it to fry for a bit. I then flip it over in sections to get as much of the top stuff onto the bottom to fry and again let it sit for a bit. Add in my previously cooked ingredients and do a little stirring action and that's about it. To thoroughly fry the rice would probably require more oil as you continuously stir fry (which is why the stuff seems so greasy whenever I get it outside of home).
And I do recommend The Wok Shop (wokshop.com), open for business in San Francisco's Chinatown, that was great about recommending a wok for me as well as including useful extras (including a recipe book and wok-seasoning instructions).
Have fun, all!
I love my smooth top range since gas wasn't an option in my current house. If you want to stir fry, I highly recommend this iron wok with enamel exterior from The Wok Shop in San Francisco.
Lastly, I wipe my smoothtop with a soapy dishrag during my once-over cleanup after cooking and I can usually avoid having to polish it with glass cleaner. For any burned, stuck-on residue I find sprinkling baking soda onto it and making a paste with vinegar does the trick. After sitting for a bit, scraping it with a nylon scrubby or the edge of a plastic spoon will get anything off.