2-4 carrots, shredded
1½ cup cooked brown rice (about ¾ cup uncooked)
2 tablespoon minced ginger
4 cloves garlic, minced
4 tablespoons tamari (soy sauce)
1.5 tablespoon honey
2 tablespoon rice wine vinegar
1 tablespoon sesame seeds, toastedIn a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant. Stir in shredded carrots and cook for 1-2 more minutes. Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.