2 tablespoons peanut or vegetable oil, divided
½ cup chopped onion
1 tablespoon minced ginger
1 cup green beans, cut into ¾-inch pieces
½ cup ¼-inch diced carrots
1 tablespoon curry powder
3 cups cooked brown rice
1 cup canned chickpeas, rinsed and drained
1 cup halved cherry tomatoes
2 tablespoons low-sodium soy sauce
⅛ teaspoon freshly ground black peppe
Heat a 14-inch flat-bottom wok or 12-inch skillet over high. Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant.
Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant.
Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it’s well combined with vegetables.
Add chickpeas, tomatoes,soy sauce, and pepper and stir-fry for 1 minute or until mixture is heated through. Divide among 4 bowls and serve.