1 large onion, chopped
4 cloves garlic
3 carrots, peel and diced small
3 stalks celery, sliced
1 cup frozen peas
dark sesame oil
fresh grated ginger
salt and pepper
Saute the onion in a small amount of olive oil and sesame oil. Add salt. When slightly cooked, add the garlic and carrots.
Next add the celery and frozen peas. Cook until still a bit crisp. Add a few splashes of tamari, fresh grated ginger, coarse black pepper. Cook another couple of minutes.
Finally stir in the rice and stir-fry till all is mixed and rice is starting to stick.
On day two of this dish, I'll add 2 scrambled eggs to extend the servings.
when I have the time and ingredients, I also like the addition of cashews or tofu