2 medium
carrots, finely chopped (about ½ cup)
2 cups
additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
¼ teaspoon salt, more to taste
1 tablespoon
grated or finely minced fresh ginger
2 large
cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups
cooked brown rice (*see notes!)
1 cup
greens (optional), such as spinach, baby kale or tatsoi
3 g
reen onions, chopped
1 tablespoon
reduced-sodium tamari or soy sauce**
1 teaspoon
toasted sesame oil
Chili-garlic sauce or sriracha, for serving (optional)