Indian Vegetarian Curried Fried Rice

This recipe incorporates two of my favorite things right now: curry and ginger. The warm and cozy flavors of the two of them together are delicious. I think of this dish as healthy comfort food. I usually double to recipe because its a good one to have leftovers for lunch or dinner the next night. This has even been approved by my 4 year old, so give it a try and let me know what you think.

Indian Vegetarian Curried Fried Rice

Serves 4

2 T peanut, sesame or canola oil
1/2 cup chopped onion
1 T minced ginger
1 cup green beans, cut into 3/4 inch pieces
1/2 cup diced carrots
1 T curry powder
3 cups cooked brown rice
1 cup canned chickpeas, rinsed and drained
1 cup halved cherry tomatoes
2 T soy sauce
1/8 t freshly ground pepper

Heat large wok or skillet over high and swirl in 1 T oil. Add onion and ginger and stir-fry for 10 seconds or until ginger is fragrant. Add green beans and carrots, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with spatula until it's well combined with vegetables. Add chickpeas, tomatoes, soy sauce and pepper, cooking until heated through.