The best fried rice I've had generally have been the last dish of a Cantonese banquet menu (often times interchangeable with noodle dish). A notable version I've have had used egg whites with crab/lobster meat in a kind of light gravy, then scallops/shrimp, and chopped Chinese vegetable from the baby stem/"heart" parts.

Check a mid to upscale Chinese restaurant and it might be their "seafood" or "crab meat" fried rice. Or you can ask for their set/banquet menus and ask to order the fried rice dish separately.