Gently heat the oil in a medium sized saucepan. Add onion and sauté for 2 - 3 minutes until softened. Add garlic and sauté for a further minute.
Stir in the red pepper, turmeric, chilli flakes and medium curry powder. Stir for 1 minute.
Add the rice, stirring for 1 minute then add the stock, bring to the boil, then turn down to simmer for about 10 minutes until the rice is cooked. Add more boiled rice if required. Turn off heat.
Stir in the peas, cover the saucepan and allow to sit for about 5 minutes until the peas are cooked through.