Heat olive oil in a (preferably non-stick) frying pan.
Add the sliced onion and sauté until translucent.
Add oyster mushrooms and sauté for 1 minute to give a little colour.
Add the diced red chilli and garlic. Sauté for a further 1 minute.
Add white wine and reduce. Add tarragon.
Add cooked rice.
Add mushroom ketchup.
Once all ingredients are piping hot, add peas and half of the parsley.
Garnish with lemon juice and remaining parsley.