Boil the rice in water in a saucepan, stirring frequently. Reduce the heat to low, cover, and simmer 20 minutes until the rice is tender.
In a large skillet or wok, heat the peanut oil. Add the cooked rice and saut� until lightly golden. Add the green onions, salt, carrots, peppers, and frozen peas. Stir-fry 5 minutes until vegetables are tender-crisp.
Push the vegetables and rice to the sides of the skillet, making a circle in the center. Break the egg and cook, lightly scrambling. Stir the egg into the rice and sprinkle with the soy sauce, sesame oil, and chopped parsley. Serve immediately.
