- In a bowl, combine all the ingredients. Set aside.
- In a large non-stick skillet over medium heat, soften the carrots, onion and garlic with the ginger in half the oil (2 tbsp/30 ml) for 5 minutes.
- Add the ground beef and cook, breaking it up with a wooden spoon, until golden. Add the remaining oil and rice and sauté for 2 minutes over high heat. Add the sauce and peas and cook for 2 minutes, stirring constantly. Season with salt and pepper. Serve with thinly sliced iceberg lettuce, if desired.