Combine the rice and salt with 2 ¼ Cups of water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce heat to low and simmer for 40 minutes until rice is cooked.
Note: Step 1 can be done the day before. In that case, spread out in a shallow bowl or on a cookie sheet. Cool quickly by stirring to release the heat, then refrigerate the rice in a covered container.
In a bowl or blender, combine the garlic, ginger, soy sauce, sesame oil and black pepper. Set aside.
In a large frying pan, brown the pork and onions over medium-high heat, adding the oil if the pork is lean. A potato masher will help break up any clumps. Once the pork is cooked through and beginning to brown, about 7- 10 minutes, add the cabbage and carrot and stir to combine. Add the sauce mixture to the meat and veggies. Stir and cook for another few minutes, until the cabbage is crisp-tender.
Gently stir the rice and peas into the pork-cabbage mixture and cook to heat through. The pork and vegetable mixture could be served alongside or on top of the rice rather than mixing it together.
