1-Cook Rice: Prepare rice according to package instructions. If using a stove: rinse rice 2-4 times. Add rice and water to a pot, using the finger method to measure water (usually about 1.5 cups water per 1 cup rice). Bring to a boil, reduce to a low simmer, cover, and cook for 25 minutes. Remove from heat and let steam, covered, for 10 minutes.

2-Brown Meat: Heat a large pan or wok over high heat. Add ground meat and let it cook undisturbed for a few minutes on one side until deeply browned. Flip and repeat on the other side.

3-Season Meat: Add 1 tablespoon of the tamari/soy sauce to the pan. Break up the meat and cook until browned all over. Remove the meat from the pan and set aside.

4-Sauté Aromatics & Initial Veggies: Reduce heat to medium-high. Drain most of the oil from the pan, leaving about 1 tablespoon. Add the onions and mushrooms. Sauté until the mushrooms turn slightly brown.

5-Add Carrots: Add the carrots and cook for about 5 minutes. (If using grated carrots, add them later with the leafy greens).

6-Add Flavorings & Greens: Add the ginger, garlic, cayenne powder, rice vinegar, 1 tablespoon of tamari/soy sauce, and the chopped leafy greens. Cook until the greens wilt.

7-Combine and Adjust: Mix the cooked meat back into the pan with the vegetables. Taste and add the remaining 1 tablespoon of tamari/soy sauce if needed. Adjust seasoning. Serve the stir fry over the cooked rice. Garnish with sesame seeds and chopped green onions.