- 5 T. vegetable broth or water

		- 1 T. soy sauce

		- 1 tsp. fresh ginger, grated

		- 1/2 tsp. salt

		- 2 T. vegetable oil

		- 1 small onion, finely chopped

		- 2 carrots, peeled and finely chopped

		- 2 T. good quality curry powder

		- 1 c. fresh green peas, steamed 2-3 minutes, or frozen peas,
				thawed

		- 3 1/2 c. cold, cooked brown rice

		Combine the first 4 ingredients in a bowl and set aside.
		Heat the oil in a wok or skillet over medium-high,
			add the onion and carrots and stir-fry 3 to 4 minutes.
		Add the curry powder, stir in well, add the peas
			and stir-fry just until heated, about a minute.
		Add the rice, stir in well to mix, add the sauce.
		Remove from the heat and toss to mix well.