Instructions

• Prep the ingredients: dice 1small yellow onion; mince 2clovesgarlic; grate 1teaspoongrated fresh ginger if using; slice 3green onions and separate the white and green parts; dice 1red bell pepper; have 1cupfrozen peas and carrots mix thawed or ready; fluff and break up clumps in 3cupscooked brown rice (preferably chilled).
• Heat 1tablespoonvegetable oil in a large skillet or wok over medium-high heat until shimmering.
• Add the diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes.
• Add the minced garlic, the grated ginger (if using), and the white parts of the sliced green onions. Cook, stirring, until fragrant, about 30–60 seconds.
• Add the diced red bell pepper and cook, stirring, for about 2–3 minutes. Then add the 1cupfrozen peas and carrots mix and cook until the vegetables are tender, another 2–3 minutes.
• Push the vegetables to one side of the skillet. Add the 3cupscooked brown rice to the cleared side and break up any remaining clumps with your spatula so the rice separates.
• Drizzle 2tablespoonslow-sodium soy sauce or tamari over the rice and stir to combine. Taste and, if you prefer more saltiness or color, add up to 1 more tablespoon (for a total of 3 tablespoons).
• Combine the rice and vegetables, mixing thoroughly so the soy sauce is evenly distributed.
• Stir in 1teaspoontoasted sesame oil and cook, stirring frequently, for another 2–3 minutes until everything is heated through.
• Season with salt and black pepper to taste. Remove from heat and garnish with the green parts of the 3green onions before serving.