just store rice wherever bugs can't get to it. the woven fiber bags that bulk rice comes in are fine. rice is a staple for like 60% of the world specifically because it's completely inert and not even a little bit perishable after you husk and dry it.
glutenous (sticky) rice does actually go bad, on the other hand. and by go bad i don't mean it goes bad per se, but there's so much starch that it does start breaking down after absorbing a tiny bit of water. i've never actually tried to keep sticky rice longer than about a year (my family makes mochi every year and just mixed last year's bag into the new one..), so i don't know how much starch breaks down before it becomes inert again.
also, frying rice that has just been cooked is an exercise in futility. rice fries best when it has been cooked and then dried out a bit. the rule of thumb is that day old rice is optimal, but you can stretch that out as long as you dare. you should be able to smash the block of rice you're going to fry and get a bunch of separate grains before you toss it in the pan. when your rice is sufficiently dry, you won't need a lot of oil, because it won't be threatening to stick to the pan until it's "done". at that point, you can use the starch and binder (usually an egg yolk but whatever) to get some nice crusting. at some point when the rice is refried or almost there, toss in your leftovers (protip: fried rice is an exercise in recooking leftovers) and reheat them with the rice. i like to form the crust as the leftovers heat up. yay, starch.
