It depends on the stickiness of the rice. If you make rice to normal (for Chinese... ok, Taiwanese I can't actually speak for the mainland) levels of stickiness, then shoveling in with chopsticks is every bit as efficient as using a spoon, especially if you use the small rice bowls (it's hard to cram a spoon in there while it's up at your face).
The looser the rice becomes, the more efficient spoons become. When I get fried rice (typically fairly unsticky) with my western friends, I always laugh a bit as they attempt to eat it with chopsticks. Pretty much every pragmatic Chinese immigrant (of my generation anyways) just ends up falling back to spoons then.
...and the incredibly systems engineer in me points out that since most chinese main dishes are meant to be eaten with chopsticks (the whole grab a bit, eat it above your rice and let the sauce enrich the loveliness), and the fact that it's nice to keep a hand free for liquid, using a spoon to eat rice in an entire Chinese meal would decrease the overall efficiency.