In a large nonstick skillet, over high or medium-high heat, sprinkle on a pinch of sea salt, and add you veggies to the oil, stirring occasionally. Cook for 3 to 4 minutes, then add your rice, potatoes (if you used them), and 1⁄4 cup of the tamari. Cook for another 3 to 4 minutes, stirring a couple of times. Add a little water if the mixture is sticking, but be very careful doing this because you are adding it to hot oil and it will cause it to pop. Mix the rice through the vegetables. If using chives, you can add them in the pan, or use them as a topper when you are done. Give it a little taste; add whatever seasoning you think will do the trick. You can also just add pepper or nothing at all.