Combine rice and water in a medium saucepan.
Bring to a boil over high heat.
Reduce heat to low, cover with lid, and allow to steam until tender, for about 20 minutes.
While rice is cooking, pulverize peanuts in a blender and set aside.
Melt margarine in a large skillet over medium-high heat.
Sauté onions until golden brown.
Stir in ginger, carrots and salt to taste.
Reduce heat to low and cover to steam for 5 minutes.
Stir in cayenne pepper and peanuts.
When rice is done, add it to skillet and stir gently to combine all ingredients.
Garnish with chopped cilantro.