Boil water and add rice. Reduce heat to medium low. Cook with lid until water is absorbed (about 15 minutes). Set aside rice. Chop the onion and other vegetables. Mince garlic.
Heat the olive oil in a skillet on medium heat. Cook the onion until translucent for about 5 minutes. Stir in the chopped vegetables. Stirring constantly, crack the eggs into the pan and mix well. Add soy sauce. Continue cooking until eggs are cooked. Add the garlic, cooking for an additional minute. Cook for about 5 minutes longer, or until mixture is lightly browned.