Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook onions for 5 minutes, stirring, until soft and brown. Add rice and stir until heated through.
Meanwhile, heat remaining 1 tablespoon of oil and butter in a separate frying pan. Cook carrots for 5 minutes until just tender. Add honey and toss to coat.
Spoon rice onto a platter. Top with carrots. Scatter over chives, walnuts and crumbled goats cheese. Serve with baby salad leaves.
Go Vegan: Omit butter when cooking carrots and increase oil to 2 tablespoons.