1 cup of short-grain brown rice
1 cup of chopped green beans
1 cup of chopped broccoli florets
1 cup of bean sprouts
1/2 cup of English peas (frozen are fine)
Handful of chopped scallions
2 tablespoons of sesame oil
2 tablespoons of Tamari soy sauce
2 tablespoons of rice vinegar
Sea salt to taste
Pat of organic butter or 1 tablespoon of grapeseed oil

Cook rice in water in pot as directed on package, about 45 minutes in saucepan.  While rice is cooking, boil green beans, broccoli, bean sprouts each separately until tender but not overly soft  and set aside in separate bowls.

Heat large cast-iron pan. When pan is hot, add a pat of butter or oil, garlic and onion. When onions are translucent, lower heat and add vegetables. Saute for 3-5 minutes. Add cooked rice. Mix in vegetables well and add sesame oil, rice vinegar and tamari. Continue to cook for 5 minutes. Season with salt to taste.

Serve hot.

(Feel free to sub in your favorite veggies like carrots, mushrooms and asparagus!)