How to make flavoured rice like uncle ben's chinese rice?
The ingredients on Uncle Ben's Chinese Fried Rice are: 


  LONG GRAIN PARBOILED RICE, SOY SAUCE (SOYBEAN, WHEAT, SALT), DEHYDRATED VEGETABLES (RED BELL PEPPER, CARROT, PARSLEY, ONION, GARLIC), MODIFIED CORN STARCH, GLUCOSE SOLIDS, HYDROLYZED PLANT PROTEIN (WHEAT, SOY), MALTODEXTRIN, AUTOLYZED YEAST EXTRACT, FLAVOUR, SPICES, HYDROGENATED VEGETABLE OIL (SOYBEAN, COTTONSEED), SILICON DIOXIDE, SALT, CARAMEL, VINEGAR SOLIDS.


First off, the rice: In a rice cooker, I wouldn't use parboiled. Just get regular long grain white rice, but be sure to rinse it pretty well. Extra starch left on the rice can cause it to come out sticky. When you complain about your rice being too dry, I'm not sure what you mean, so perhaps leaving a bit of starch in would help?

You can easily just add a bit of soy sauce to the water that you'll cook the rice in. 

As for the vegetables, if you can find dehydrated vegetables, great. Otherwise, I'd just saute fresh veggies and fold them in at the end. 

Next we have some industrial ingredients that will be harder to replicate at home. The corn starch I'd skip. Glucose solids can be replaced with a pinch of sugar. Hydrolyzed plant protein and autolyzed yeast extract could be replaced with a bit of nutritional yeast or some liquid seasoning like Maggi or Kitchen Bouquet. 

Flavour and Spices get a bit tricky. I'd guess a bit of black pepper and a dash of sesame oil, which can be thrown into the water at the beginning. You'll need to adjust those to taste, of course. 

Hydrogenated vegetable oil can be replaced with whatever you saute the veggies in and the sesame oil you threw on the rice. 

Silicon dioxide is just an anti-caking agent to keep it from clumping up in the package, so you can skip it.

Salt, caramel, and vinegar solids: Your liquid seasoning (Maggi, Kitchen Bouquet) should provide these. You should, of course, salt it to taste though.