I wash and swell rice by filling a measuring jug to around 300ML of rice and filling with water, swishing it around and drain the water (wash and drain about 5 to 10 times) Swell the rice by leaving it in the measuring jug full of warm or hot water for half an hour or longer before cooking. Is there a better way?.. probably but this is my method.

200ML- 400ML of rice
1 half of a red pepper
3 spring onions
(sugar snap peas optional)
2 eggs
oil
sesame oil
any meat (i use cooked cubes of chicken)

2 tbls Soy sauce
1 or 2 tbls of mirin (or dry sherry)
half a tsp pinch of garlic powder
half a tsp of 5 spice
half a tsp of fresh ginger (or powdered)
1 tbls of brown sugar

200 ML- 400ML of rice 1 half of a red pepper 3 spring onions 2 eggs 2 tbls Soy sauce 1 or 2 tbls of mirin (or dry sherry) 1 tbls of brown sugar

Wash and swell the rice until it increases by 100ML
drain the rice, put in a pan and add the water (the water should be 100ML more then the rice post swelling).
Boil and cool the rice (don't even use it slightly warm).

Mix the soy sauce, mirin, garlic powder, 5 spice, brown sugar and ginger in a cup.

Once the rice is cooled completely, Put a frying pan on high heat and add the regular oil with a dash of sesame oil.
While the pan heats, chop the red pepper into small slithers and the spring onion into small peices. And whisk the egg in a jug.
When the pan is screaming hot, add the peppers and spring onion (and peas) In that order to the pan so they flash fry.
Turn down the heat, add the egg and scramble.
Then turn the heat back up and add the rice and cooked meat.

Fry the rice on high heat and keep it moving.
Once its cooked, add the sauce mix and stir all together still on medium heat.

Then serve