Step 1

In a large skillet or wok heat the olive oil over medium heat. Add the carrots, cabbage, and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the veggies are starting to soften and the cabbage starts to brown on the edges.

Step 2

Add the garlic, ginger, and green onions and sauté 1 to 2 minutes until fragrant.

Step 3

Increase the heat to high. Add the rice, peas, soy sauce and hoisin sauce. Stir well to combine. Cook for 3 to 4 minutes, without stirring, to allow the rice to brown on the edges. Stir and cook again for 2 to 3 minutes until heated through and you are satisfied with the texture.

Step 4

Take off the heat and drizzle in the sesame oil.

Step 5

Serve with a dash or two of sriracha and a sprinkle of black sesame seeds.