What you’ll need:

• Cooked Rice (6 cups)
• Extra Virgin Olive Oil (3 tbs.)
• Sesame Oil (3 tbs.)
• Yellow Onion – Chopped (1)
• Fresh Garlic Cloves – Chopped or Pressed (4)
• Red Bell Peppers (2)
• Snap/Snow Peas (6 oz)
• Broccoli Florets (6-8 cups)
• Fresh Ginger – Grated (1 tbs.)
• Soy Sauce (3/4 – 1 cup)
• Rice Vinegar (1/4 cup)

Cut bell peppers, snap peas, and broccoli into bite-sized pieces. Heat oils in a large pot over medium-low. Add chopped onions and garlic. Cook until onions are soft. Stir in veggies, ginger, soy sauce, and rice vinegar. Gradually add rice and stir until mixed.

Refrigerate unused portion. Leftovers can be enjoyed all week.

Note: There are many veggie combos that will work in this dish. Pick the ones you like.