You will need…

1 serving of rice, already cooked

approx 1 cup of baby carrots sliced into thirds (measure them once they are sliced)

1/2 tsp chili garlic sauce or other Asian-inspired hot sauce

1/2 tsp honey

2 scallions, white parts thinly sliced and then larger slices of the green parts

2 to 3 cloves of garlic, smashed

bit of olive oil for cooking

orange juice to cover the carrots (exact amount depends on the dimensions of your pan)

Here’s what to do:

Heat a swirl of olive oil in a medium-size non-stick pan over medium-high heat. Add the garlic. Once the garlic starts to sizzle, add the scallions and carrots. Also add a bit of salt.

Cook for a very few minutes, just until the scallion greens cook through and are beginning to brown.

Then add the orange juice until it is covering the level of the top of the carrots. Add the chili garlic sauce and honey, as well as more salt, and stir. Bring to a vigorous boil and continue to cook until it has reduced to a glaze.

At that point, add the rice and toss to coat in the glaze using a spatula. Add a few shakes more salt.

Let cook for a minute or two until the rice has heated thoroughly. Then remove from heat and serve with the protein of your choice. Bon appetit!