¼ cup water
½-1 teaspoon crushed garlic
½-1 teaspoon grated ginger
6 cups mixed chopped vegetables
4 cups cooked brown rice
¼ cup low sodium soy sauce
Place the water in a wok or large non-stick frying pan. Add the garlic and ginger and heat until water boils. Add the vegetables and cook, stirring frequently, until vegetables are crisp tender. Stir in the rice and soy sauce. Cook until heated through, about 2 minutes.
Hints: Use a variety of vegetables for color and flavor. Some examples are: carrots, broccoli, red peppers, green onions, celery, snow peas, bok choy, etc. Cut them into uniform sizes so they all cook in about the same length of time.