1. In a medium saucepan, heat 1 tablespoon grapeseed oil over medium-high. Add scallion whites, ginger, and garlic and cook, stirring often, until soft, 2-3 minutes. Add rice, salt, and 2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.