In a medium sauce pan, bring the 1 1/2 cups of water to a simmer.

Add the rice and cook according to package directions--usually simmered five minutes and off the heat for five.

Mix the remaining 1/4 cup water and the soy sauce together. Set aside.

While the rice is soaking, heat a 12 inch skillet over medium-high heat.

Add the butter and melt.

Add the celery and onions and cook until just softened and the onions are translucent--about 6 minutes.

Turn the heat down to medium and add the egg. Stir to combine with the vegetables until the egg is scrambled and in small pieces.

Add the rice and stir to combine.

Add the garlic powder and parsley and stir well.

Reduce heat to low.

Pour in the water and soy sauce and stir.

Cover and allow to simmer, stirring occasionally until the liquid is absorbed--about 8 minutes or so.

Season with salt and pepper if desired. Remember the soy sauce is salty so taste it first.