Ways to make my cooking routine more efficient?
I see a few issues with what you've described:


It sounds to me like a significant portion of your time 'cooking' is actually cleaning.  This might mean that you're not letting the pan heat up significantly, or that you're not using enough oil.  (yes, we're trying to be healthy, but it is fried rice).
By cooking in bulk, you're likely over crowding your pan.  This would dramatically affect the texture of the final result.  (see BaffledCook's reply)
The crud that you're scraping off is likely fond, the brown bits that stick to the pan and caramelize.  What you want to do is try to deglaze between batches with some liquid (ideally, whatever you'd be using in the sauce, but without any cornstarch), but keep the now dark brown liquid to make your sauce.  If you don't save these bits, then you're dumping the flavor down the drain.
I suspect that you're making the rice and using it in the same day -- this will result in more sticking.  You're actually better off making the rice a day ahead, spreading it out to cook, then putting it in a container to place in the fridge.


Personally, to speed up my fried rice, I actually make Nasi Goereng -- while the pan is heating up, chop up an onion and whatever other veg, then make an omelette or two in the hot pan (set aside, then cut into ribbons), cook the veg, add the cold, cooked rice + your spices (I often just use madras curry powder + soy sauce, mix in the egg ribbons.