Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger optional
- 3 green onions sliced (white and green parts separated)
- 1 red bell pepper diced
- 1 cup frozen peas and carrots mix
- 3 cups cooked brown rice preferably chilled
- 2-3 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon toasted sesame oil
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced onion and cook until translucent.
- Add the minced garlic, grated ginger, and the white parts of the green onions. Cook for 1 minute until fragrant.
- Add the diced red bell pepper and cook for 3 minutes. Then add the frozen peas and carrots, and cook until vegetables are tender.
- Push the vegetables to one side of the skillet. Add the cooked brown rice to the other side, breaking up any clumps with a spatula.
- Drizzle 2 tablespoons soy sauce over the rice and mix well. Add 1 more tablespoon if preferred. Combine the rice and vegetables together, stirring well.
- Stir in the toasted sesame oil. Cook for another 2-3 minutes, stirring frequently, until everything is well combined and heated through.
- Season with salt and black pepper to taste. Remove from heat and garnish with the green parts of the green onions.
