First, bring the water to a boil in a small saucepan. Stir in the rice, cover, and steam over low heat until the water is absorbed and the rice is fluffy, about 20 minutes. Set aside.
In the meantime, heat vegetable oil in a wok over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Then add the bell pepper, carrots, and cabbage and stir to combine.
Next, add the soy sauce, rice vinegar, and sesame oil and stir fry the veggies until they’re slightly soft, about 3 to 5 minutes. Stir in the scallions, cook for another minute or so, then remove from heat.
Warm the tortillas in batches in the microwave between sheets of dampened paper towels, about 30 seconds per 5 tortillas.
Finally, assemble the tacos. Fill each tortilla with a spoonful of steamed rice, then fill with veggies and top with a drizzle of peanut sauce. Serve immediately.