Heat the butter in a large frying pan, add the spring onions and chilli and fry for 2 minutes. Add the sweetcorn, rice and herbs and stir to combine.
Pour in the eggs, season well and cook for 2–3 minutes until beginning to set.
Sprinkle over the Parmesan, then place under a hot grill and cook until firm and golden. Turn out and cut into generous wedges to serve.