Chop the onion, peppers and garlic and add to a large wok with the sesame oil. Put on a high heat, and sizzle away for 2-3 minutes, then add the mushrooms.

Stir in the rice and heat through, then make a little well in the middle of the wok.

Beat the eggs, then tip into the well and gradually stir into the rice, until all of the rice and veg is covered in egg. Continue cooking, stirring all of the time, until the egg has turned opaque.

Stir in the soy sauce, chilli sauce and parsley. Yum!