1 cup rice (200 grams)
1/2 cup corn kernels (80 grams)
1/2 cup peas (80 grams)
1 or 2 tablespoons extra virgin olive oil
2 cloves of garlic
2 tablespoons soy sauce or tamari
Cook the rice according to package directions. I recommend you to cook it the day before.
If you use fresh or frozen peas and corn kernels, cook them according to package directions. If you use canned peas or corn kernels, skip this step.
Heat oil in a wok or skillet, add chopped garlic and onion and diced carrots, cook them over medium-high heat for about 2 minutes. Add peas and corn kernels and cook for 2 minutes.
Add the rice, soy sauce or tamari and cook for 2 or 3 minutes or until rice is hot.