A few days ago I made fried rice using riz rouge de Camargue — red rice from the Camargue region of southern France. It's a whole-grain rice that doesn't get mushy when you cook it, but retains some crispness. It comes in red or in brown, but it's not like "regular" brown rice. It's got more texture — it cooks up al dente.
Flavoring ingredients in the fried rice were cabbage and carrots cut into strips, onions, garlic, and basil in a garlicky hot pepper sauce. Also soy sauce, fish sauce, ginger, and a few drops of Worcestershire sauce.
With the fried rice, we had some chicken wings with Japanese yakitori sauce. I dredged the wings in rice flour, baked them on parchment paper in the oven for 30+ minutes, and then dipped them in sauce that had been heated up.
I see that you can buy red Camargue rice on Amazon.com for $4.00/lb. Here's the link. That's a little expensive, but it has to be imported and it might be worth trying. Here's a post about Camargue rice from 2017.