Place the rice in a large pan and cover with water. Bring to the boil, reduce to a simmer, cover and cook for 10 to 12 minutes.
Heat a wok over a high heat and add of the oil. Beat the eggs together, add to the wok and cook until scrambled. Transfer the cooked egg to a bowl and set aside.
Thinly slice the mushrooms and then add to the pan, along with the rest of the oil. Cook for 5 minutes and then add the peas. Cooking for a further minute or two and then add the cooked rice to the pan. Break the rice up and then stir in the cooked egg. Season the dish with soy sauce, sesame oil, white pepper and Tabasco sauce.
Thinly the spring onions and scatter on top.
«Pre-cooking the egg before incorporating it to the rice will give better results than adding raw egg to the mixture.»