In a bowl, combine all the ingredients. Set aside.
In a large non-stick skillet, soften the carrots, onion, and garlic with the ginger in half the oil for about 5 minutes.
Add the meat and crumble until golden brown. Add the remaining oil and rice and sauté for about 2 minutes over high heat. Add the sauce and peas and cook for 2 minutes, stirring well. Season with salt and pepper. Serve with thinly sliced iceberg lettuce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.