Instructions

• Cook 1 cup dry brown rice according to the package instructions until it yields about 3 cups cooked rice; keep covered and warm.
• Heat 2 Tbsp avocado oil in a large skillet or wok over medium heat until the oil shimmers.
• Add the 3 large carrots (peeled and chopped) and 1 red bell pepper (cored and chopped). Cover and cook, stirring occasionally, until the carrots and pepper begin to soften, about 3 minutes.
• Add the 2 medium zucchini (chopped) and 1 Tbsp minced ginger. Cover and cook, stirring once or twice, until the zucchini begins to soften, about 2 to 3 minutes.
• Add the cooked brown rice and 3 Tbsp Paleo Teriyaki Sauce. Stir to combine, then cook uncovered, stirring occasionally, until the vegetables reach your desired tenderness and the sauce has thickened slightly and coated the rice, about 2 to 3 minutes.
• Remove from heat and serve immediately.