Mix together the water and rice in a medium saucepan over high heat. Bring mixture to a boil stirring constantly, cover, reduce heat to simmer, and cook rice until tender and liquid is absorbed. (About 20 minutes)
In a large skillet or wok over medium-high heat using the oil, add the rice and cook until lightly browned. Add the green onions, carrots, peppers, peas, and salt; cook until tender – crisp.
Spread the mixture out to form a pocket in the bottom of the skillet, crack the egg into the center and scramble the egg while it cooks. Mix the scrambled egg into the vegetable mixture.
Mix in the soy sauce, sesame oil, and parsley – serve immediately. Enjoy