In a large sauce pan, toss the diced onion and garlic with the sesame oil. Saute over medium heat until the onion is just softened and transparent. Add the mushrooms and continue to saute for about five more minutes.

Add the almonds, soy sauce, water and rice to the pan. Bring to a boil, then cover ad reduce the heat to low.

Let simmer for 20 to 25 minutes, or until the rice is fully cooked.

Add the sweet peas. Bring the heat back up to medium and stir the rice occasionally until the peas are heated through.

Garnish with toasted sesame seeds and serve.