Combine the rice and chicken stock in a large saucepan or skillet, cover with a lid, and bring to a boil. Reduce the heat to low and simmer for 18 minutes.

At the end of the cooking time, stir the rice and check for tenderness. If liquid has been absorbed, drizzle with soy sauce and sesame oil and toss to coat.

Add frozen peas if desired, stir to combine. Heat will cook peas in a minute or two. Taste and add salt if needed. Add green onions, stir, keep covered until ready to serve.