Add rice, water and salt to a saucepan. Cook rice according to package directions. Set aside.
Heat a large cast iron skillet on medium heat. Coat the bottom with cooking oil. Add onions, carrots and sweet peppers. Cook 15 minutes or until vegetables are soft and have reduced by one half.
Add garlic and sesame seeds. Cook an additional 5 minutes.
Push the vegetable mixture off to one side. Drop in eggs and cooked until scrambled, stirring constantly.
Increase heat to medium high. Stir vegetables and eggs together.
Add cooked rice in batches and stir well after each addition. Stir in soy sauce.
Add peas and stir.