I cook my rice a few hours before, then fry it in the wok once its cooled (the rice that is), I find doing this helps keep the rice separated.
I cook up a big omelette (obviously you wouldn't use it if allergic), and chop it into good sized chunks.
I fry some big chunky bits of bacon.
I put all of that into the wok and I add:
Some chopped baby corn
Some finely diced carrot
A few decent dashes of soy sauce
A few sprinkles of Chinese five spice
If its too dry, I add a little bit of chicken stock too.
As you can see, I don't measure anything out. I usually use about 5-6 cups of rice and add the vegies to go with it until I think its colourful enough. This makes dinner for 5.5 of us, and lunches for the next day too. Yuuuuumm!!