I do 2:1 by volume water to well-rinsed rice with a pinch of salt, bring to a boil, stir, then cover and place on lowest simmer for 18 minutes (don't uncover). After that, the burner is turned off and let sit to steam for another 5 minutes before removing lid. For fried rice, a little less water is better. But what completely transformed my rice game was learning that the higher quality Chinese restaurants use a 2:1 ratio of long grain white to jasmine. I cannot imagine cooking rice with anything else now.
I have a good panda chicken recipe if anyone wants it, but you will need a wok, toasted sesame oil, light soy sauce, cooking wine, oyster sauce, ginger, garlic, better than bouillon, light brown sugar, fresh mushrooms, zucchini, corn starch and baking soda. But rather than detailing that here right now, I will instead share the top secret rarely written about way to make chicken tender and juicy. Rinse the chicken with water and add a little baking soda in the marinade. It keeps the meat from shrinking during the cooking process by interfering with the proteins bonding together and that keeps the moisture in.
For those chasing down the perfect Chinese recipe (nothing against Japanese), one thing I didn't realize until recently was that kikkoman is japanese. Switching to lachoy made a huge difference.