Preparation:

Prepare the brown rice according to the package’s directions. While the rice is cooking dice red onion, garlic, and ginger. Cover and refrigerate.  

When the rice is cooked, start preparing the stir fry. While on high heat, place just enough vegetable oil in a large sauté pan to coat the bottom of the pan (about 4 tbsp). Add diced red onion, ginger, and garlic and sweat the aromatics.

Add beaten eggs and cook until scrambled. Add peas and cook two minutes. Season with pepper. Add cooked rice, water, sambal olek (optional), and soy sauce; toss to incorporate.  

Serve equal portions in four bowls.