Crispy rice omelette

Adapted from Dinner: A Love Story.

This would have come together really quickly if I had some leftover take out rice but no such luck this time.

2/3 c. well rinsed sushi rice
1 1/3 c. water

oil
1 large clove garlic, minced
red pepper flakes to taste
6 eggs
1 tbs soy sauce
1/2 c frozen peas (I didn't measure so this is just a guess)

Put water and rice together in a small pot
Bring to a boil, clamp on the lid and simmer for 20 minutes or until the rice is tender

Preheat the broiler
In a 10 inch cast iron or not non-stick pan, over medium, heat the oil and add the pepper flakes and garlic and cook for 1 minute or until fragrant, do not let the garlic burn
Add the cooked rice and flatten out into one layer, turn up the heat a little more and cook for one minute
Stir around the rice, flatten out again and cook one more minute (I did this one more time because I wanted the rice nice and crispy during this step)
While the rice is cooking, mix the eggs with soy sauce and then add the peas
Turn the heat to medium low and add the egg mixture to the rice
Turn the pan to ensure the eggs are evenly distributed
Cook for 4-5 minutes or until the bottom is cooked and crispy
Put the pan under the broiler for 3 minutes or until the center of the eggs are set and the top is lightly golder
Serve with more soy sauce to taste