2 cups white rice, cooked (if you have chilled leftover rice in your fridge, it works even better than freshly steamed rice)
2/3 cup chopped carrots, fresh or frozen
1/2 cup green peas, frozen or canned
1/2 medium onion, chopped
3 green onions, diced
2 Tablespoons vegetable oil
1/2 teaspoon garlic, minced
1/2 teaspoon ground ginger
Soy sauce to taste
Sesame oil to taste (optional)
In a small saucepan, boil carrots for about three to five minutes. Drop peas in during last minute (the veggies should be tender but firm, not mushy).
Lastly, drizzle rice with sesame oil (if desired), sprinkle in green onions and mix well. Serve hot.