Combine the onions and peppers with 2 tbsp of oil and the spices in a bowl.
Heat remaining tbsp of oil in a large pan, then add in the vegetables. Reduce flame to low and continue cooking until desired consistency. (I prefer my onions to be slightly caramelized, which takes anywhere from 15 - 25 minutes.)
A few minutes before rice is done, add peas to the pan. Allow to cook for 3 minutes, or until defrosted.
Once rice is cooked, add to the vegetables, and stir well. Raise to medium flame. You may need to add another tablespoon of oil. Continue stirring occasionally for about 5-10 minutes, or until rice has reached desired level of 'fried-ness'. You may wish to season more, to taste.
Store in a container in the fridge for up to 1 week.
Recipe by Lenses and Lentils at https://lensesandlentils.com/vegetable-fried-rice/