Ham and Carrot Rice Bowl with Soy-Ginger Glaze

1.Rinse the rice under cold water until the water runs clear. Combine the rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Keep the rice warm.

2.While the rice cooks, prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey or brown sugar, grated ginger, minced garlic, and sesame oil until the sweetener is dissolved. Set aside.

3.Heat the vegetable oil in a medium skillet or wok over medium-high heat. Add the diced ham and sauté for 2-3 minutes until slightly browned and crispy on the edges.

4.Add the grated carrot to the skillet. Sauté for another 3-4 minutes until the carrot is tender-crisp, stirring frequently.

5.Pour the prepared soy-ginger sauce over the ham and carrots. Bring the mixture to a quick simmer, stirring constantly, and cook for 1 minute until the sauce thickens slightly and creates a glossy glaze coating the ham and carrots.

6.To assemble the bowl, spoon the cooked rice into a serving bowl. Top the rice evenly with the glazed ham and carrot mixture.

7.Garnish immediately with the thinly sliced green onion and toasted sesame seeds before serving.