Ingredients
Equipment
Method
- Heat the vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough to sizzle when you add the vegetables.
- Add the diced onion and cook until translucent. This should take about three to four minutes, allowing the flavors to build.
- Once the onion is soft, add the minced garlic, grated ginger, and the white parts of the green onions. Cook for one minute until fragrant, making sure not to burn the garlic.
- Next, add the diced red bell pepper. Cook for approximately three minutes until it begins to soften, then toss in the frozen peas and carrots. Stir them in and cook until all the vegetables are tender.
- Once the veggies are ready, push them to one side of the skillet. On the other side, add the cooked brown rice, breaking up any clumps with a spatula.
- Drizzle two tablespoons of soy sauce over the rice and mix thoroughly. If you like a stronger flavor, feel free to add one more tablespoon.
- Combine the rice with the vegetables, ensuring everything is well mixed and heated through. This should take about two to three minutes.
- After everything is combined, stir in the toasted sesame oil. Cook for an additional two to three minutes, stirring frequently to ensure even heating.
- Lastly, season the dish with salt and black pepper to taste. Remove from heat and garnish with the green parts of the green onions before serving.
Notes
Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
Tip 2: You can freeze this dish for up to three months. Reheat thoroughly before serving.
Tip 3: This dish pairs well with a fresh salad or spring rolls for a complete meal.
Tip 4: Add tofu or tempeh for extra protein, or switch up the veggies based on what you have.
Tip 5: Top with toasted sesame seeds or additional green onions before serving for added flavor and texture.