5 T. vegetable broth or water
			1 T. soy sauce
			1 tsp. fresh ginger, grated
			1/2 tsp. salt
			2 T. vegetable oil
			1 small onion, finely chopped
			2 carrots, peeled and finely chopped
			2 T. good quality curry powder
			1 c. fresh green peas, steamed 2-3 minutes, or frozen peas,
				thawed
			3 1/2 c. cold, cooked brown rice

			Combine the first 4 ingredients in a bowl and set aside.
			Heat the oil in a wok or skillet over medium-high,
				add the onion and carrots and stir-fry 3 to 4 minutes.
			Add the curry powder, stir in well, add the peas
				and stir-fry just until heated, about a minute.
			Add the rice, stir in well to mix, add the sauce.
			Remove from the heat and toss to mix well.