Put rice in 100 ml boiling salted water, cover and cook over low heat for about 20 minutes
Wash the peppers, spring onion and mushrooms. Cut the paprika and spring onion into pieces, halve the mushrooms. Wash the bean sprouts and drain
Wash the chicken leg, pat dry and season with pepper and a little salt. Heat oil in a coated pan. Fry the leg of chicken for 20-25 minutes until golden brown. Remove the chicken leg from the pan and keep warm
Fry the vegetables in the frying fat while turning for about 5 minutes. Deglaze with soy sauce and season with salt and pepper. Arrange chicken leg, vegetables and rice. Sprinkle with sweet paprika and garnish with parsley