For everyday Chinese cooking, I use Thai fragrant long-grain rice.
It cooks up light and fluffy, the grains stay separate, and it works for everything from steamed rice to fried rice (recipe). It’s fragrant without being overpowering and gives you that proper takeaway-style texture.
Short-grain rice has its place, but for most Chinese dishes, long-grain is more versatile and forgiving.
Get the rice right, and the whole dish eats better.