This is excellent as a main dish or a way to use up vegetables and rice.
Cooked brown rice, at least two cups
One medium onion, peeled and sliced thinly
Two carrots, washed and cut on the diagonal
One cup peas, defrosted if frozen, drained if canned, or fresh
(Any other leftover vegetable can be substituted, but greens such as broccoli or asparagus are especially good.)
Extra Virgin Olive Oil, approximately one quarter cup
Heat olive oil and add sliced onion, stirring and cooking until soft, approximately 4 minutes.
Add carrots, stirring to coat with oil and heating through, approximately 4 minutes (can still be a bit crunchy)
Add rice, stir to break up and coat, heat through.
Add peas, stir in, and remove pan from heat. Let sit, covered, for about ten minutes. Add tamari and freshly ground pepper to taste. Leftover cubed or shredded meat may also be added, if desired, but not necessary.