Fried Rice with Carrots and Peas
2 cloves Garlic, minced
1 bunch Scallions, diced
1/2 teaspoon fresh Ginger, ground
2 Carrots, peeled and diced
3 cups Brown Rice, cooked
1 cup frozen Peas, thawed
Soy Sauce to taste
Water sauté garlic, scallions, ginger, and carrots in a large non-stick wok, until tender.
Add cooked brown rice and peas. Crumbled tofu can also be added if desired.
Stir and heat. Add soy sauce to taste. Serve immediately.