Rice with Sauteed Vegetables

     1 tablespoon olive oil

     1/4 cup chopped onion

     1 large carrot, diced

     1 medium zucchini, diced

     1 cup fresh or frozen green peas

     2 tablespoons water, or more as needed

     11/2 teaspoons finely grated fresh ginger

     11/2 teaspoons tamari or soy sauce, or more to taste

     1/8 teaspoon crushed hot pepper flakes, optional

     6 cups hot cooked rice

     

     Prepare onion, carrot, zucchini and measure peas; set aside.

     Heat olive oil in large, heavy, nonstick skillet or wok. Stir in onion and carrot and saute over medium heat until onion begins to soften, about 2 minutes.

     Stir in zucchini and peas. Add 2 tablespoons water or more as needed so vegetables don’t stick to the pan. Cook until zucchini is barely tender and peas are warmed through, about 4 to 5 minutes.

     Stir in grated fresh ginger and tamari or soy sauce. Add crushed hot pepper flakes, if desired. Stir the hot rice into the vegetables, taste and adjust seasoning if necessary and serve immediately. Serves four.

     Nutritional analysis per person: 383 calories, 9 g protein, 76 g carbohydrate, 4 g fiber, 4 g fat, 0 cholesterol, 173 mg sodium.