This ended up providing three meals throughout the week. At first I just salted the freshly steamed carrots and soft rice and enjoyed their simple natural flavors. The next day I sautéed some onions and garlic then added the rice and carrots to the skillet and mixed it all up. I also made some of the sesame ginger sauce we made in class but substituted honey for maple syrup. The day after that I heated up the mixture in a skillet and added an egg.