Heat oil in a pot and add the chopped onion. Fry until the onion is golden brown. Add a splash of water (about 1-2 tablespoons of water) and cover the pot with the lid. This helps the chopped onion release it’s colour and that’s what gives the rice a nice color.
Add the peas and salt, and cook for 3-4 minutes.
Add the water and cover the pot with the lid. Bring the water to a boil, and then add the rice.
Cook the rice on medium-high heat until the most of the water has evaporated.
Lower the heat to the lowest setting, and cover the pot with the lid.
Let the rice steam for 5 minutes or so, and then remove from heat and fluff up the rice with a fork.