Brew tea in water. Steep 5 min. and strain tea leaves out. Heat oil in a heavy saucepan over medium heat. Add onion and noodles, stirring constantly until noodles are golden brown and onion is softened, about 5 min. Add rice and cook, stirring, for 1 min. Add cranberries. Pour in tea and bring to a boil. Reduce heat to low and simmer, covered, until the liquid is absorbed, about 20 min. Remove from heat and fluff rice. Stir in salt and pepper to taste.