You can cook great fried rice from fresh, particularly if you’re already cooking rice so the grains are nicely separate, but using old rice is standard both for convenience, and because if you make rice that is more wet and sticky you will want it to dry out.
There is so much wrong with that recipe from kitchentigress.
I grew up in Chinese restaurant kitchens.
And as a wee toddler one of my jobs was to make the rice the night before for the fried rice the next day.
Woe is me if I ever forgot to make the rice the night before.
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Its interesting that there are so many rice eating cultures for whom this does not appear to be a problem. And for whom eating white rice is not a problem!
Keep in mind I don’t eat much rice anymore, leftover or otherwise, but I know a lot of folks who do.
I disagree with her about the fact that you can’t make good fried rice with rice cooked another way, but her recipe is quite good and similar to lots of recipes for Nyonya fried rice, which I really like.
In fact you can see how similar it is to it here (which she adapted, so she did not come up with it):
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I didn’t see any mention of rinsing the rice. I’m not sure whether that would make any difference, but many cultures outside the US do rinse rice prior to cooking. I rinse it to remove excess starch, but I’m curious as to whether this does anything to remove some of the spores.
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+1 100%. When I started on lovin’ kimchi, I thought it was just jar to mouth food. Ignorant young man should have known better. Now, I know better. Probably my favorite use for leftover rice, and kimchi.
Or, I make boudin balls with the rice, for a healthy treat. 
I love boudin balls, though.
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