PREPARATION:

1. Combine the water, rice, and 1/4 teaspoon/1.5 g of salt in a rice cooker and cook according to the manufacturer's instructions.  Transfer the steamed rice to a baking sheet to cool to room temperature. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
2. Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat. Add the egg and stir with a fork for about 30 seconds or until just cooked.
3. Remove the egg from the wok and allow to cool. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat. Add the carrots to the wok and stir fry for 2 minutes.  Add the cooled rice and stir fry for 2 minutes or until heated through.
4. Season with salt and pepper. Stir in the peas then the mushrooms and eggs.  Stir in ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
5. Transfer the rice to a platter and sprinkle with the remaining green onions. Serve as an accompaniment to the .