3 tablespoons of toasted sesame oil
1 medium onion, diced
1 cup fresh or frozen peas
2 medium carrots, sliced in half moons
4 tablespoons tamari or shoyu
The juice of one orange
3 cups of cooked and cold brown rice
1 bunch scallions cut on a bias
2 tablespoons sesame seeds
In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion and cook until translucent, about 4 minutes. Stir in the carrots and peas and remaining oil. Add cooked rice, increase heat slightly and cook until the rice is crispy, about 5 minutes.
In a small bowl, combine tamari or shoyu with the freshly squeezed orange juice. Pour mixture over the rice. Continue cooking, stirring until rice has absorbed all the liquid for 3 to 5 minutes more. Season with salt and pepper, garnish with scallions and sesame seeds.