Boil the rice until tender in salted water. During this time, wash the carrots, peppers and onions, clean and cut them into small cubes. The mushrooms are washed and cut into large crescents.
Place vegetables in a deep pan with a lid and sauté in olive oil until soft. Season with salt and black pepper and add the rice to them.
Mix everything well until the flavors combine. Lastly, add the finely chopped parsley and soya sauce. The rice is served hot, but tastes great when cold too.