Bring 1 cup of bismati rice and 1 1/2 cups of chicken stock to a boil, stirring occasionally. Turn down heat to a simmer, cover, and cook for approximately 8 minutes. Pull off of heat and set aside until needed.
Heat a tablespoon or so of avocado oil in a large frying pan and saute the onion until translucent.
Add the garlic, bagoong paste, tomato paste and sambal oelek and saute for a minute or two.
Add the water and simmer until it begins to thicken.
Add the peas and let cook until it begins to simmer again.
Add the lemon juice and stir to mix.
Add the rice and stir to combine. Let fry, stirring occasionally, for a few minutes.
Shove the rice to the side, clearing about 1/3 of the frying pan.
Drizzle with a touch of oil and add the egg. As soon as the egg is cooked through, combine with the rice.
Serve garnished with chopped peanuts and green onion.
