Prepare all the vegetables and herbs before cooking begins: slice or chop the mushrooms.
Mince the ginger & garlic.
Finely slice the spring onions & chives.
Put 1 tablespoon of oil into a wok or frying pan and heat to medium-hot.
Toss in the mushrooms and cook for 2 minutes, stirring almost continuously.
Add the garlic and ginger and fry for 1 more minute.
Take everything out of the pan and keep warm.
Add the rest of the oil to the pan.
Crack the egg into a small bowl and beat briefly with a fork, then tip into the pan and stir, using a silicon spatula, until it begins to scramble and set slightly.
Crumble the pre-cooked rice into the pan, add the peas and stir/ toss until everything is cooked through (around 3 minutes). It is important to keep the ingredients on the move to ensure everything cooks evenly and does not stick to the pan.
Drain the mushrooms from any cooking liquid.
Add them back into the pan along with the black pepper, ⅔ of the spring onions, ½ of the chives, the rice vinegar and the soy sauce. Give everything a good stir and cook for 1 minute.
Serve the rice straight away with the remaining onion and chives in small bowls plus a bottle of soy sauce alongside for diners to help themselves to.