Heat your oven to 200°C/Fan 180°C/Gas 6. Put a baking tray into the oven to heat up.
Trim the leaves off your carrots. Cut the carrots in half lengthways, or quarters if they're thick. Toss them with 1 tbsp olive oil and some salt and pepper. Tumble them on to the hot baking tray. Roast for 30 mins till charred and tender.
Tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain, rinse and tip the into a small pan. Add 400ml boiling water and a pinch of salt. Cover. Bring to the boil.
Turn the heat right down under the rice and gently cook for 25 mins till all the water has been absorbed. Take off the heat and set aside, lid on, to steam the rice and finish cooking it.
While the carrots and rice are cooking, whip up the carrot glaze. Peel and grate the ginger. Zest and juice the orange. Whisk together with half the honey. Set to one side.
Make the satay dressing. Squeeze the peanut butter into a bowl. Add the remaining honey and 1 tbsp tamari. Add the juice from half the lemon. Whisk together till smooth. Taste and add more tamari or lemon if you think it needs it.
After the carrots have cooked for 30 mins, remove from the oven. Pour over the orange and ginger glaze. Toss it together to coat. Place back in the oven for 10 mins. Finely slice the spring onions. Roughly chop the parsley. Set to one side.
Fold half the spring onions through the cooked rice. Add a squeeze of lemon juice and some seasoning. Heap onto a couple of plates. Top with the glazed carrots. Drizzle over the satay dressing. Scatter over the parsley and remaining spring onions to serve.