Bring water to a boil and add rice. Simmer for 15 minutes then cover with a lid.
Heat 2 tablespoons oil in a wok/skillet. Sauté onion until glassy.
Add carrots and saute for 2 minutes.
Add peas and garlic and saute for 2 minutes.
Beat eggs well. Make a dent in the middle of the wok/skillet and add eggs.
Start scrambling the eggs and then slowly incorporate the veggie.
Heat 2 tablespoons oil in a wok/skillet and add rice. Cook for about 5 minutes or until all water has dissolved and rice seems firm and slightly fried.
Add vegetables, salt and pepper to taste and mix well.