How do I cook oriental master?

Westerner here. What are some easy recipes to make me look like an oriental master?

I am not talking about just rice. But what is the right way to cook rice? When I cook rice, I will dump it in boiling water, give it a stir and leave it to simmer for ten minutes. That is it, no seasoning. But I am told there is a 'right way' to cook rice? Or I am not sure.

Also I love soy sauce, mushrooms, and like making dishes with chicken, leak, pepper, broccoli, kidney beans, courgette, peas or whatever is in the fridge, throw them together in oil with sauces and seasoning. I tend to boil rice or noodles rather than fry them as I sauté my vegetables. But I'm scared of adding egg to my dishes and can't find any other meat than chicken to add to them (unless you make a vegetarian dish - then it might as well be pasta).

>>1
Spices, tons of them. Add random cut vegetables.

One big mistake I see a lot of scrubs make is they don't wash the rice.
Rinse the rice at least 4 times before boiling it, and pick yourself up a proper rice cooker (tiger brand) at an asian store so you don't have to boil it in the first place. The water should be translucent or clear, only a little bit of white cloudiness.
When left unrinsed the starch particles make the rice really mushy, it lacks the texture good rice should have.

protip:
In asia you don't boil rice unless you're a fucking peasant, rice-cookers are in nearly every house. It's like not having a stovetop.

>>3
Oh right, never knew about rice cookers. Thanks for the tips about washing rice too. The cheap shit at my local store takes ages to scrub clean.