Pan-Asian Stir-Fry with Carrots, Cashews, and Bok Choy - The Scramble

Ingredients

• 2 cups cups cooked brown or white rice (yielded from 1 uncooked rice or purchased frozen)
• 2 Tbsp. canola or vegetable oil
• 1 Tbsp. fresh ginger (peeled finely chopped)
• 6 carrots (about 1 lb., sliced)
• 2 tsp. curry powder (or more to taste)
• 1 bell pepper (any color), (diced)
• 12 oz. bok choy ( chopped (keep leaves and stems separate))
• 1 tsp. dried dill (or use 1 Tbsp. fresh)
• 1/2 cup cashews
• 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
• 1/2 lime (juice only, about 1 Tbsp.)