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Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.